Majadra

Minutes to Prepare: 10
Minutes to Cook: 25

Number of Servings: 4

Ingredients

1 CUP PERSIAN RICE 1 cup Lentils (cooked) - plain, no salt 1 medium (2-1/2" dia) Onions, raw 1 tbsp Walnut Oil 1 tsp Salt 1/2 tsp ground garlic Camun to taste

Directions

fry the onions in the walnut oil
add 3 cups of water, bring to a boil
add the rice and par-boiled lentils
add spices
simmer until the water has been absorbed into the rice

Serving Size: Makes 4 one-cup servings

Number of Servings: 4

Recipe submitted by SparkPeople user RENAHF.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 152.3
Total Fat: 3.6 g
Cholesterol: 0.0 mg
Sodium: 583.3 mg
Total Carbs: 24.3 g
Dietary Fiber: 4.4 g
Protein: 5.6 g

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Member Reviews

ROBBIEY
sounds good, what is Majadra's origin - 4/12/21

Reply from RENAHF (4/12/21)
It is a very common Israeli and Arabic food. Mujaddara is the Arabic word for "pockmarked". The first recorded recipe for mujaddara appears in a cookbook compiled in 1226 by al-Baghdadi in Iraq.