Whole Rice and Lentils (Majadara)

4.4

(34)

27 Reviews

5 Photos

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.

Submitted by Anonymous

Published on April 3, 2019

5

Prep Time:

15 mins

Cook Time:

50 mins

Total Time:

1 hr 5 mins

Servings:

8

Yield:

8 servings

Jump to Nutrition Facts

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

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.
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	14%
Vitamin C 3mg	3%
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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