Whole Rice and Lentils (Majadara) |
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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 8 |
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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. Ingredients:
1/4 cup olive oil |
1 large onion, chopped |
3 cloves garlic, chopped |
1 teaspoon chopped fresh ginger root |
1 cup brown rice |
1 cup green lentils |
1 teaspoon ground cumin |
1 teaspoon salt |
1/2 teaspoon ground black pepper |
1/2 teaspoon ground cinnamon |
2 1/2 cups water |
Directions:
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.
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