Mjeddrah
Yield
4 servingsPrep
15 minCook
90 minReady
1 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
lentils
washed |
|
| 4 | cups |
water
|
|
| 3 | tablespoons |
olive oil
|
|
| 2 | large |
onions
coarsely chopped |
|
| ½ | teaspoon |
salt
|
|
| ¾ | cup |
brown rice
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
lentils
washed |
|
| 946 | ml |
water
|
|
| 45 | ml |
olive oil
|
|
| 2 | large |
onions
coarsely chopped |
|
| 2.5 | ml |
salt
|
|
| 177 | ml |
brown rice
|
|
Directions
Bring lentils and water to a boil.
Reduce heat, cover and simmer for 25 minutes.
Heat 2 tablespoons oil in a skillet and sauté onions and salt until the onions are transulcent.
Heat remaining oil in another skillet and sauté the rice for 3 minutes.
Combine lentils, rice and onion, cover tightly and simmer until the lentils and rice are render, about 1 hour.
You may have to add up to 2 extra cups water.
Stir occasionally.
Serve with a green salad.
