Whole Rice and Lentils (Majadara)

Recipe View 7 mins In a heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.

Recipe View 1 mins Add the minced garlic and grated ginger to the pot. Stir until fragrant, about 1 minute.

Recipe View 3 mins Add the rinsed brown rice to the pot and stir to coat each grain with the aromatic oil mixture. Toast the rice for about 2-3 minutes, stirring frequently, to enhance its nutty flavor.

Recipe View 1 mins Stir in the rinsed green lentils, ground cumin, salt, pepper, and cinnamon. Ensure all ingredients are well combined.

Recipe View 45 mins Pour in the water or vegetable broth. Bring the mixture to a gentle simmer.

Recipe View 10 mins Cover the pot tightly with a lid. Reduce the heat to low and simmer gently for about 45 minutes, or until the lentils are tender and the rice has absorbed all the liquid.

Recipe View Remove the pot from the heat and let it stand, covered, for 10 minutes to allow the flavors to meld.

Recipe View Fluff the Majadara with a fork and serve hot. Garnish with fresh herbs like parsley or cilantro, if desired.