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Middle Eastern Rice with Lentils: Mujadarra Recipe


Middle Eastern Rice with Lentils: Mujadarra Recipe
Jen Hoy
This macrobiotic version of mujadarra is adapted from Saad Fayed's traditional recipe. Long grain, fragrant brown basmati rice is cooked with caramelized onions and lentils to create a warming and delicious side dish. Add winter squash and greens and you've got a complete meal. For the original recipe, click here.

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes


  • 3 tablespoons olive oil
  • 3 medium onions, chopped
  • 1 cup Beluga black or green French lentils
  • 1 cup brown basmati rice
  • 1 bay leaf
  • 2 large pinches of sea salt
  • 3 ½ cups water


Heat olive oil over medium heat in a large sauté pan. Add onions and cook until golden brown, about 15 minutes. Set aside.

Meanwhile, in a large saucepan, bring lentils, rice, bay leaf, salt and water to a boil. Reduce heat, cover, and simmer for 20 minutes.

Add onions, and cook an additional 20 minutes.

Remove from heat and allow the rice to sit 5-10 minutes before eating.

Serves 4

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