Green Lentils and Rice Assyrian Style

Green Lentils and Rice Assyrian Style

sharon younan

"In Assyrian, we call this dish jadarah! Lentils and rice have come a long way. We see these types of dishes more often! i hope you enjoy this great and easy recipe of jadarah!"
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Ingredients

35 m servings 235 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 235 kcal
  • 12%
  • Fat:
  • 7.4 g
  • 11%
  • Carbs:
  • 34.6g
  • 11%
  • Protein:
  • 8.2 g
  • 16%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 52 mg
  • 2%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Place the lentils into a pot and cover with the water. Bring to a rolling boil over high heat for 5 minutes, then cover and remove from heat.
  2. Heat 2 tablespoons vegetable oil in a skillet over medium heat. Stir in the rice for about 1 minute, until the grains turn opaque and white, then stir in the lentils and water. Bring the rice mixture to a boil, then cover and reduce heat to medium-low for 5 minutes. Stir once, then cover and reduce heat further to low. Continue cooking without uncovering the lid until the rice is tender, about 15 minutes more.
  3. Meanwhile, heat the remaining 2 tablespoons vegetable oil in the skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more. When the rice is ready, stir in the caramelized onion and season with salt.

Reviews

Read all reviews 9
  1. 12 Ratings

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Most helpful positive review

Very nice recipe, combining everything I like in one: lentils are always a nice change from other beans and legumes; as a Barbadian-American, rice is a staple in our menu -- Basmati's popcorn-l...

Most helpful critical review

I guess I must have done something wrong. My basmati NEVER turned white and it was crunchy..not good at all. I had to put Pink Himalayan Salt and Garlic to have any taste.

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Very nice recipe, combining everything I like in one: lentils are always a nice change from other beans and legumes; as a Barbadian-American, rice is a staple in our menu -- Basmati's popcorn-l...

I guess I must have done something wrong. My basmati NEVER turned white and it was crunchy..not good at all. I had to put Pink Himalayan Salt and Garlic to have any taste.

This is So yummy! Thank you!

Very mild flavor but tasty.

Shortly after the rice went in, the water had been all absorbed so I added more to equal twice the amount of rice and lentils. This worked out well and everything cooked fine then. A bit bland t...

The result is dry, crunchy and inedible. More water or pre-soaking is required. I added more water and found that when the rice was done the lentils were hard.

not enough water; the beans absorb most of it. The rice was crunchy and took for ever to soften. I added more water to try to soften the rice.

Simple and really good.

This is a quick, easy recipe, and it tastes great! I'm just wondering what this is traditionally served with? Is this typically a side dish or the main dish of a meal? I only know a few Assyrian...

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