Whole Rice and Lentils (Majadara)

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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1 h servings
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  1. Fry onion and garlic in olive oil. When onion has softened somewhat, add ginger and stir.
  2. After a minute, add rice and stir to allow oil to be absorbed.
  3. Add lentils and remaining spices, and cover with water.
  4. Close the pot and allow approx. 45 minutes on low heat, until water has cooked out. (Keep lid closed, and do not stir during cooking).


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