Whole Rice and Lentils (Majadara)

Whole Rice and Lentils (Majadara)

by Beverley Jenkins 2 years ago
4.2 (9)
50 minutes
206.8 kcal
28.5 g carbs
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Description

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.

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. 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. 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
serving: 8 servings
calories: 206.8 kcal
carbohydrates: 28.5 g
protein: 7.1 g
saturated fat: 1.1 g
sodium: 296.3 mg
fiber: 6.3 g
sugar: 1.9 g