Whole Rice and Lentils (Majadara)

4.4
(34)

One of my 'Israeli' recipes that I've adapted for whole rice (that in my opinion needs more seasoning). Good as a whole meal or as a side dish. Freezes fairly well, too.

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Prep Time:
15 mins
Cook Time:
50 mins
Total Time:
1 hrs 5 mins
Servings:
8
Yield:
8 servings

Ingredients

  • ¼ cup olive oil

  • 1 large onion, chopped

  • 3 cloves garlic, chopped

  • 1 teaspoon chopped fresh ginger root

  • 1 cup brown rice

  • 1 cup green lentils

  • 1 teaspoon ground cumin

  • 1 teaspoon salt

  • ½ teaspoon ground black pepper

  • ½ teaspoon ground cinnamon

  • 2 ½ cups water

Directions

  1. Heat olive oil in a pot over medium heat; cook and stir onion and garlic until onion has softened, 5 to 7 minutes. Add ginger and stir until fragrant, 1 minute. Add brown rice and stir to coat rice with oil.

  2. Stir lentils, cumin, salt, black pepper, and cinnamon into rice mixture; cover with water. Place lid on pot and simmer over low heat until lentils are tender and rice has absorbed the water, about 45 minutes.

Nutrition Facts (per serving)

207 Calories
8g Fat
29g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 207
% Daily Value *
Total Fat 8g 10%
Saturated Fat 1g 6%
Sodium 296mg 13%
Total Carbohydrate 29g 10%
Dietary Fiber 6g 23%
Total Sugars 2g
Protein 7g
Vitamin C 3mg 14%
Calcium 31mg 2%
Iron 3mg 14%
Potassium 309mg 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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