Whole Rice and Lentils (Majadara)

Whole Rice and Lentils (Majadara)

Main Dish Rice Beans and Rice

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


  • 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


  • 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