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Mediterranean Lentils And Rice Pilaf Recipe Video

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The Best Mujaddara Recipe, a Lentils and Rice Recipe.

Summary

Preparation Time5 MinCooking Time1 Hr 0 Min

Ready In1 Hr 5 MinDifficulty LevelEasy

Health IndexAverageServings4

CuisineMediterraneanCourseMain Dish

MethodSimmeredVegetarianVegetarian

Main IngredientLentil, Rice

Ingredients

	Brown lentils	1 Cup (16 tbs)
	Long grain rice	3⁄4 Cup (12 tbs)
	Onion	2 Cup (32 tbs), chopped
	Cumin	2 Tablespoon
	Salt	1 Tablespoon
	Olive oil	2 Tablespoon
	Water	4 Cup (64 tbs)
	Onions	3 Tablespoon, sauteed

Nutrition Facts

Serving size

Calories 468 Calories from Fat 88

% Daily Value*

Total Fat 10 g15.5%

Saturated Fat 1.3 g6.7%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1473.8 mg61.4%

Total Carbohydrates 75 g25.1%

Dietary Fiber 20.6 g82.5%

Sugars 5.3 g

Protein 20 g40.2%

Vitamin A 2.4% Vitamin C 16.6%

Calcium 12.9% Iron 55.7%

*Based on a 2000 Calorie diet

Directions

In a 3 or 4 quart pot, turn the heat on medium heat and add the olive oil then the onions, cook for about 5-6 minutes until brown and caramelized. Add the rice and lentils and stir with the onions, add the 4 cups of water and stir. Add the salt, stir and then cover and let cook on medium/low heat for about 40 minutes, stir in between. After 40 minutes add the cumin and cook for another 15 minutes and add another cup of water if necessary, cook until lentils are no longer hard. Spread the mujaddara in a plate and top with caramelized brown sauted onions in butter. Serve with yogurt or salad.

For more information please visit http://www.DedeMed.com

Editors Review

Would you like to make a simple lentil recipe that is absolutely healthy and delicious? Here is a video that shows a Mediterranean lentils and rice pilaf recipe popular all over the Middle East. The chef here presents the recipe in a simple way, updates about the nutritional aspects and gives great serving suggestions too!

Comments

Comments: 1 | Add a Comment

Michael says :

As kids we used to eat this dish but ours used to have cubed beef added to it. I'm not too much into onions and the cumin I'm not familiar with. I'm not a spicy food person in general. Have you heard of it being prepared this way before, and if so do you have that recipe also? If you could email it to me that would be great. My mother and grandmother have both passed away and unfortunately the recipe went with them. I remember the leftovers were as good if not even better then the day it was prepared. Thank you

Posted on: 9 June 2009 - 4:10pm