Mujaddara: Arabic Lentil and Rice Dish
Ingredients List
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2 3/4 cups water, divided
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1 cup dry lentils, rinsed
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1 tablespoon ground cumin
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1 tablespoon garlic powder
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2 teaspoons salt, divided
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¾ cup white rice, rinsed
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2 tablespoons olive oil
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¼ cup vegetable oil
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3 white onions, sliced into 1/4-inch rings
Instructions
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In a pot, combine 2 cups of water, lentils, cumin, garlic powder, and 1 teaspoon of salt over medium heat. Bring to a simmer, then reduce heat to low and cook until the lentils begin to soften, about 20 to 30 minutes.
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Add rice, the remaining 3/4 cup of water, the second teaspoon of salt, and olive oil to the lentils. Cover the pot and continue cooking until the lentils and rice are tender, about 40 minutes more.
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In a skillet, heat vegetable oil over medium heat. Add the onions and cook, stirring occasionally, until golden brown, about 7 to 10 minutes. Serve the lentil and rice mixture topped with the crispy onions.
Nutritional Information (per serving)
| 371 | Calories |
| 14g | Fat |
| 50g | Carbs |
| 12g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 371 | |
| % Daily Value * | |
| Total Fat 14g | 18% |
| Saturated Fat 2g | 11% |
| Sodium 788mg | 34% |
| Total Carbohydrate 50g | 18% |
| Dietary Fiber 12g | 44% |
| Total Sugars 6g | |
| Protein 12g | 23% |
| Vitamin C 10mg | 11% |
| Calcium 65mg | 5% |
| Iron 4mg | 24% |
| Potassium 532mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Evaluation :
5/5