Whole Rice and Lentils (Majadara)

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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

Instructions

  1. Heat olive oil in a pot over medium heat; cook and stir onion and garlic until onion has softened
  2. 5 to 7 minutes. Add ginger and stir until fragrant
  3. 1 minute. Add brown rice and stir to coat rice with oil.
  4. Stir lentils
  5. cumin
  6. salt
  7. black pepper
  8. 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
  9. about 45 minutes.

Prep Time: 15 mins

Cook Time: 50 mins

Total Time: 1 hr 5 mins

Servings: 8

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