WHOLE RICE AND LENTILS (MAJADARA)

Whole Rice and Lentils (Majadara) image

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.

Provided by shari p.

Categories Main Dish Recipes Rice Beans and Rice Recipes

Time 1h5m

Yield 8

Number Of Ingredients 11

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

Steps:

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 : Calories 206.8 calories, Carbohydrate 28.5 g, Fat 7.6 g, Fiber 6.3 g, Protein 7.1 g, SaturatedFat 1.1 g, Sodium 296.3 mg, Sugar 1.9 g