Ingredients and Weight:
- Lentils, brown, 1 cup (198g)
- White basmati rice, 1.5 cups (360g)
- Brown onion, chopped, 1 medium (150g)
- Garlic cloves, minced, 2-3 (4g)
- Olive oil, ¾ cup (180ml)
- Chicken or vegetable broth, 3.5 cups (875ml)
- Salt and pepper, to taste
Preparation Time:
15 minutes
Cooking Time:
35 minutes
Difficulty Level:
2/5 (Easy)
Preparation Method Steps:
- Rinse the lentils under cold water and drain well.
- In a large saucepan, heat the olive oil over medium heat.
- Add the onion and sauté until softened, about 5 minutes.
- Stir in the garlic and cook for 1 minute more.
- Add the lentils, rice, chicken broth, salt, and pepper. Bring to a boil, then reduce heat and simmer for 25-30 minutes, or until the lentils and rice are tender and the liquid is absorbed.
Nutritional Information:
(per serving)
* Calories: 350
* Carbohydrates: 55g
* Protein: 15g
* Fat: 10g
* Fiber: 12g
Dish Characteristics:
- Warm and comforting
- Savory and slightly smoky
- Pairs well with grilled meats or vegetables
User Comments:
- "I love the combination of the lentils and rice, and the smoky flavor from the onion."
- "Perfect for a cold winter night! The flavors are so rich and satisfying."
- "The dish was easy to make and a great way to use up leftover lentils."
Special Precautions and Tips:
- If you don't have basmati rice, use any other long-grain rice variety.
- For a vegan option, use vegetable broth instead of chicken broth.
- Serve the mujaddara with a side of yogurt or tahini for added flavor and creaminess.
