Whole Rice and Lentils (Majadara)
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.
Servings per recipe: 8
Calories per serving: 207
Preparation time: 15m
Total cooking time: 1h 5m
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.
Nutrion facts:
Total Fat | 7.6g | 12% |
Saturated Fat | 1.0g | |
Cholesterol | 0mg | |
Sodium | 296mg | 12% |
Potassium | 309mg | 9% |
Total Carbohydrates | 28.5g | 9% |
Dietary Fiber | 6.3g | 25% |
Protein | 7.1g | 14% |
Sugars | 2g | |
Vitamin A | 9IU | |
Vitamin C | 3mg | |
Calcium | 31mg | |
Iron | 3mg | |
Thiamin | 0mg | |
Niacin | 3mg | |
Vitamin B6 | 0mg | |
Magnesium | 52mg | |
Folate | 115mcg |