"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." — shari p.
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chopped fresh ginger root
ground black pepper
2 1/2 cups
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.
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!
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!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Whole Rice and Lentils (Majadara)
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 68
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