Whole Rice and Lentils (Majadara)

Whole Rice and Lentils (Majadara)

10
shari p. 0

"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

1 h 5 m servings 207 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 207 kcal
  • 10%
  • Fat:
  • 7.6 g
  • 12%
  • Carbs:
  • 28.5g
  • 9%
  • Protein:
  • 7.1 g
  • 14%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 296 mg
  • 12%

Based on a 2,000 calorie diet

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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. 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.

Reviews

10
  1. 11 Ratings

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Most helpful positive review

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 n...

Most helpful critical review

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 simm...

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 n...

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 (becau...

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, ...

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...

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...

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 simm...

I used 3 1/2 cups of liquid

This is excellent!!! I followed the recipe directions exactly. However, I didn't have green lentils, so I used brown. Thanks so much

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 ...