Whole Rice and Lentils (Majadara) Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Jan. 24, 2013
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!
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Cooking Level: Intermediate

Home Town: Towanda, Pennsylvania, USA
Living In: Ekaterinburg, Sverdlovsk Oblast, Russia

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Reviewed: Jul. 21, 2012
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.
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Cooking Level: Intermediate

Living In: Newcastle, Washington, USA

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Reviewed: Jul. 9, 2012
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.
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Cooking Level: Intermediate

Reviewed: Jul. 9, 2012
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!
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