Majadera (Moroccan Lentils & Rice)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 1/2 cups brown rice (quick cook, but not instant)1 cup lentils2 onions, thinly sliced2 cloves garlic (crushed)1 bay leaf1 tsp ground cuminolive oilsalt & pepper to taste
Rinse lentils. Bring 2 cups water to a boil; add lentils and simmer them with the bay leaf until soft (but not mushy). Approx 30-40 minutes. Add more water if needed (you can just pour off any excess liquid once lentils are cooked). Remove the bay leaf.
cook rice according to package directions (microwave or stove top), adding crushed garlic to the water.
in a skillet or wok, heat 2 tbsp olive oil. Add the sliced onions and carmelize over low heat. They should be soft and golden brown, not crisp. When the onions are done, add the cumin. Drain any excess liquid from the lentils; mix the rice and lentils in with the carmelized onions. (You may want to set aside some of the cooked onions to garnish the dish for presentation).
Serving Size: 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user OBIESMOM2.
cook rice according to package directions (microwave or stove top), adding crushed garlic to the water.
in a skillet or wok, heat 2 tbsp olive oil. Add the sliced onions and carmelize over low heat. They should be soft and golden brown, not crisp. When the onions are done, add the cumin. Drain any excess liquid from the lentils; mix the rice and lentils in with the carmelized onions. (You may want to set aside some of the cooked onions to garnish the dish for presentation).
Serving Size: 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user OBIESMOM2.
Nutritional Info Amount Per Serving
- Calories: 189.6
- Total Fat: 9.7 g
- Cholesterol: 0.0 mg
- Sodium: 5.0 mg
- Total Carbs: 21.7 g
- Dietary Fiber: 4.3 g
- Protein: 4.8 g
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