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.

• Preparation Time: 15 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 5 mins
• Calories: 207 Calories

Ingredients

• ½ teaspoon ground cinnamon
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• 2 ½ cups water
• ¼ cup olive oil
• 1 large onion, chopped
• 1 teaspoon ground cumin
• 3 cloves garlic, chopped
• 1 teaspoon chopped fresh ginger root
• 1 cup brown rice
• 1 cup green lentils

Recipe Instructions

Step 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.

Step 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.