Mjaddara - Lebanese rice and lentils
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 325.6
- Total Fat: 27.2 g
- Cholesterol: 0.0 mg
- Sodium: 3,305.5 mg
- Total Carbs: 17.7 g
- Dietary Fiber: 2.4 g
- Protein: 3.5 g
View full nutritional breakdown of Mjaddara - Lebanese rice and lentils calories by ingredient
Introduction
This is how my mom used to make it. Grandparents were from Lebanon and she learned from them. This is simply heavenly. This is how my mom used to make it. Grandparents were from Lebanon and she learned from them. This is simply heavenly.Number of Servings: 6
Ingredients
-
1 cup rice
3/4 cup lentils
1 medium onion
1/2 cup olive oil
5 cups water (use 3 1/2 cups of juice from lentils later)
1 tsp salt
Tips
For 10 portions use the following amounts:
2 cup rice
1 1/2 cup lentils
1 large onion
1 cup olive oil
7 cups water (use 5 cups of juice from lentils later)
1 1/2 tsp salt (or less)
Directions
This recipe makes 6 portions
Place rice in a bowl with hot water and reserve. Slice the onions in strips. In a large thick skillet or small pan fry the onions in the olive oil until a little transparent.
Add the water, lentils and salt and let it cook until lentils are half way cooked.
Drain the lentils and reserve 3 1/2 cups of the juice for later. Drain the rice and mix with half cooked lentils and onions.
Return the juice from the lentils to the pan and let it cook in low heat until the water evaporates and rice is cooked.
Serve with olive oil.
Place rice in a bowl with hot water and reserve. Slice the onions in strips. In a large thick skillet or small pan fry the onions in the olive oil until a little transparent.
Add the water, lentils and salt and let it cook until lentils are half way cooked.
Drain the lentils and reserve 3 1/2 cups of the juice for later. Drain the rice and mix with half cooked lentils and onions.
Return the juice from the lentils to the pan and let it cook in low heat until the water evaporates and rice is cooked.
Serve with olive oil.
