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    Home » Side Dish

    Mujaddarah (Lentils and Rice)

    Feb 9, 2006 · Modified: Dec 27, 2020 by Andrea · This post may contain affiliate links · This blog generates income via ads ·

    Jump to Recipe Print Recipe

    Mujaddarah (Rice with Lentils) - Andrea Meyers

    Mujaddarah is a wonderful Middle Eastern rice and lentils dish. It's definitely comfort food with many variations depending on how the family fixes it. Some recipes call for more lentils than rice or vice versa. Some recipes call for the onions to be chopped, and others cook the lentils and rice separately. Personally, I love the nutty flavor that you get from sautéing the rice and lentils.

    Serve with roasted or grilled meats such as chicken or lamb.

    📖 Recipe

    Mujaddarah (Rice with Lentils) - Andrea Meyers
    Print Pin

    Mujaddarah (Rice with Lentils)

    From a fellow Aramcon in Saudi Arabia (can't remember who).
    Prep Time5 minutes mins
    Cook Time55 minutes mins
    Resting Time15 minutes mins
    Total Time1 hour hr 15 minutes mins
    Course: Side Dish
    Cuisine: Middle Eastern
    Diet: Gluten Free, Vegan, Vegetarian
    Keyword: lentils, rice
    Servings: 6
    Calories: 371kcal
    Author: Andrea Meyers

    Equipment

    • 6 quart pot with heavy bottom
    • water kettle or hot pot or other means of boiling water

    Ingredients

    • 4 tablespoons olive oil
    • 1 medium onion (sliced into thin rings)
    • ½ cup lentils (brown or green)
    • 2 cups basmati rice
    • 4 cups boiling water
    • ½ teaspoon kosher salt
    US Customary - Metric

    Preparation

    • Pick through the lentils, removing any stones or discolored seeds. Rinse well and drain thoroughly.
    • Rinse the rice thoroughly until the water runs clear. Drain thoroughly.
    • In the 6 quart pot, saute the onions in the olive oil until the onions are translucent and have a few flecks of brown.
    • Add the rice and lentils and cook, stirring, for 3 minutes.
    • Add the water and salt. Bring to a boil, then reduce heat to low. Cover pot and simmer for 45 minutes.
    • Remove pan from heat and remove lid. Place two paper towels over the rim of the pan and replace lid. Allow to sit for 10 to 15 minutes before serving.

    Nutrition

    Calories: 371kcal | Carbohydrates: 61g | Protein: 9g | Fat: 10g | Saturated Fat: 1g | Sodium: 199mg | Potassium: 250mg | Fiber: 6g | Sugar: 1g | Vitamin C: 2mg | Calcium: 30mg | Iron: 2mg
    Tried this recipe?Share in the comments!

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    Reader Interactions

    Comments

    1. academyhd says

      February 09, 2006 at 11:30 am

      One of my favorite essays on food is by Charles Simic called Food and Happieness. He’s a poet who writes some of the best essays of our time. I think you would love it.

      Be well.

      David

    2. Andrea says

      February 09, 2006 at 12:05 pm

      Thanks for the tip, I’ll definitely check out the essay!

      Andrea

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