Whole Rice and Lentils (Majadara) Recipe - Allrecipes.com
Whole Rice and Lentils (Majadara) Recipe
  • READY IN ABOUT hrs

Whole Rice and Lentils (Majadara)

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    15 mins
  • COOK

    50 mins
  • READY IN

    1 hr 5 mins

Directions

  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. 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.
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Reviews More Reviews

Most Helpful Positive Review
Jul 10, 2012

Needed a side dish to pair with our middle-eastern grilled chicken kebabs and wanted to use what we had on hand and found this. I really loved it but for my family,it was so-so because they're not much of a brown rice lover. Made little changes such as using tri-colored lentils (green, brown, & yellow) and chicken broth instead of water.

 
Most Helpful Critical Review
May 26, 2014

1cup rice 1cup lentils 2 1/2 cup water? After 30 min rice was crunchy added another half cup water and simmered for remaining 15 min still not tender added another half cup and continue to simmer also very salty had a great aroma

 

8 Ratings

Jul 09, 2012

I have no idea what majadara is supposed to taste like. This is the first time I have ever had it, but this recipe is fabulous! I substituted the fresh garlic for 1/16 tsp garlic powder (because that's what I had around the house). I think this will become one of our staples. YUMMY! Thank you for sharing!

 
Jan 24, 2013

Turned out much better than I expected, even though I didn't have a full cup of lentils to add in. Chicken stock to replace the water adds some extra flavor. 2 of my 3 kids ate it up happily, so I count that a success!

 
Aug 19, 2012

First time: I made without the lentils and half the amount of pepper and it tasted great! With the lentils next time. Second time: included the lentils and after 55+ minutes the lentils weren't cooked :( going to need to try over 65 minutes next time. The overall taste is very promising.

 
May 13, 2014

I loved the flavor. I think the recipe assumed that the lentils were soaked, and thus full of water, because the 2.5 cups is only enough for the rice. With the adjustment, I'll make this again and again!

 
Feb 08, 2014

This is so yummy! The touch of cinnamon makes it sweet and exotic. Next time I'd reduce the pepper since my son doesn't like anything spicy. My husband suggested diced tomatoes too, since it was a little dry. (I think he's just used to Spanish rice.) :-)

 

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Nutrition

  • Calories
  • 207 kcal
  • 10%
  • Carbohydrates
  • 28.5 g
  • 9%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 7.6 g
  • 12%
  • Fiber
  • 6.3 g
  • 25%
  • Protein
  • 7.1 g
  • 14%
  • Sodium
  • 296 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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