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Whole Rice and Lentils (Majadara) Recipe

Recipe by: shari p.

"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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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook50 m
  • Ready In1 h 5 m
  • 1Heat 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.
  • 2Stir 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.
Ingredients
  • 8 servings
  • 207 cals
  • 1/4 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
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon ground cinnamon
  • 2 1/2 cups water
Nutrition

Amount per serving ( 5 total)

  • Calories:
    207
    10%
  • Fat:
    7.6
    12%
  • Carbs:
    28.5
    9%
  • Protein:
    7.1
    14%
  • Cholesterol:
    0
    0%

Based on a 2,000 calorie diet

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