One of my ‘Israeli’ recipes that I’ve adapted for whole rice (that in my opinion needs more seasoning). Good as a whole meal or as a side dish. Freezes fairly well, too.
Preparation Details
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 1 hr 5 mins
Servings: 8
Ingredients
- ¼ cup olive oil
- 1 large onion, chopped
- 3 cloves garlic, chopped
- 1 teaspoon chopped fresh ginger root
- 1 cup brown rice
- 1 cup green lentils
- 1 teaspoon ground cumin
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon ground cinnamon
- 2 ½ cups water
Steps
- Heat olive oil in a pot over medium heat; cook and stir onion and garlic until onion has softened, 5 to 7 minutes. Add ginger and stir until fragrant, 1 minute. Add brown rice and stir to coat rice with oil.
- Stir lentils, cumin, salt, black pepper, and cinnamon into rice mixture; cover with water. Place lid on pot and simmer over low heat until lentils are tender and rice has absorbed the water, about 45 minutes.
