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Lentils And Rice (Mujadarra)

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Recipe

A scrumptious side dish made with brown rice, lentils and olive oil.

 

Yield

8 servings

Prep

15 min

Cook

45 min

Ready

60 min
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
5 each onions
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3 tablespoons olive oil
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1 cup lentils
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3 ½ cups water
cold
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1 cup brown rice
long-grain
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2 teaspoons salt
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Ingredients

Amount Measure Ingredient Features
5 each onions
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45 ml olive oil
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237 ml lentils
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828 ml water
cold
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237 ml brown rice
long-grain
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1E+1 ml salt
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Directions

Dice 3 of the onions. Heat a large heavy skillet and add 2 tablespoons of the olive oil and the diced onions. Sauté until quite brown and set aside. Put the lentils and water in a large covered pot. Bring to a boil, covered, then simmer for about 15 minutes. Add the cooked onion to the lentils along with the rice and salt. Cover and simmer for 20 minutes, until rice and lentils are soft.

Remove from heat and let stand 5 minutes. Slice the remaining 2 onions into rings. Heat the skillet again and sauté the rings in the remaining oil. To serve, top the lentils with the sautéed onion rings.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 226g (8.0 oz)
Amount per Serving
Calories 24022% from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 600mg 25%
Total Carbohydrate 13g 13%
Dietary Fiber 9g 37%
Sugars g
Protein 18g
Vitamin A 0% Vitamin C 10%
Calcium 4% Iron 13%
* based on a 2,000 calorie diet How is this calculated?
 

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