Recipe by shari p.
"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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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.
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.) :-)
* 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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