Rice Recipe ⊶ 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.

Ingredients

• ¼ 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
• ½ teaspoon ground black pepper
• ½ teaspoon ground cinnamon
• 2 ½ cups water

Cooking 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.

Nutrition Facts

• calories206.8
• carbohydrateContent28.5 g
• fatContent7.6 g
• fiberContent6.3 g
• proteinContent7.1 g
• saturatedFatContent1.1 g
• sodiumContent296.3 mg
• sugarContent1.9 g