nutritional information

Per 3/4-cup serving:

  • Calories: 274
  • Protein: 8 g
  • Total Fat: 2 g
  • Saturated Fat: <1 g
  • Carbohydrates: 59 g
  • Cholesterol: 0 mg
  • Sodium: 281 mg
  • Fiber: 7 g
  • Sugar: 3 g
Vegan Gluten-Free

Mujadara (Rice, Lentil, and Caramelized Onion Pilaf)

Serves 6

Keeping a can or two of lentils on hand means you can have this Greek dish on the table without having to cook the lentils beforehand. If you like onions, double the amount when caramelizing.
  • 1 ½ cups basmati or long-grain brown rice
  • ½ tsp. salt, divided
  • 1 Tbs. olive oil
  • 1 large onion, thinly sliced (2 cups)
  • 1 15-oz. can brown lentils, rinsed and drained, or 1 ½ cups cooked brown lentils
  • ½ cup chopped fresh parsley
  • 1 Tbs. chopped fresh thyme
  • 2 tsp. grated lemon zest
  • 1 tsp. ground cumin

1. Bring rice, 2 1/4 cups water, and 1/4 tsp. salt to a boil in large saucepan. Cover, reduce heat to medium-low, and simmer 30 minutes, or until rice is tender, and all liquid is absorbed. Remove from heat, and let stand 5 minutes.

2. Meanwhile, heat oil in skillet over medium heat. Add onion and remaining 1/4 tsp. salt. Reduce heat to medium-low, and cook 30 minutes, or until onion is soft and browned, stirring occasionally.

3. Transfer rice to large bowl, and fluff with fork. Stir in onion, lentils, parsley, thyme, lemon zest, and cumin. Season with salt and pepper, if desired.

October 2009

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this is an arabic dish,not a greek dish!but it is very yummy!

saeda - 2012-04-11 04:53:33

Defiently Arabic....Greek really? An amazing arabic dish :)

Anonymous - 2012-01-11 15:45:49

Anyone ever use tumrtic in this dish? First time I tried it in a Mediterranean Cafe and LOVED it but no one seems to use tumeric in the recipes I googled.

Dianne - 2011-08-06 10:09:28

I followed this recipe but added 1 tsp fresh chopped mint & some raisins and it tastes great.

islandvegan - 2011-05-22 14:30:22

I am Greek and my husband is Arabic. This is absolutely an Arabic dish. He introduced me to the dish. Which by the way is an amazing ARABIC dish. I don't know any Greeks that like cumin.

antonia - 2011-04-06 15:56:09

BTW, it's not mujadara but IMJADARA. My ancestry is also Lebanese.

Joan - 2011-03-26 09:29:45

I actually make this into a sandwich by using a pita and spreading hummus on it then add this dish as a filling wrapping it up and putting it in the oven for a few minutes to crisp it up. Delicious!

Colleen - 2010-09-19 11:18:29

it's a lebanese dish in fact.

Pascaline - 2010-09-17 09:59:02

I'm 64 years old Greek,never heard of this "Greek" food

Gogos - 2010-06-04 18:27:25

I like making this when it's cold and i don't feel like going to the store... i use brown rice and like to throw in fresh tomatoes and feta... i don't use less than 3 med size onions unless i don't have that many. dry lentils cook faster than brown rice so i've never used canned.. there's no reason to. I usually use cumin and or corriander but i'll have to try cinnamon one day! This is better the next day btw.

rebekah - 2010-02-23 13:53:10

Yup this is def a Arabic dish

Jamelah - 2010-02-17 13:15:29

It is a preference thing. Dried lentils should be rinsed well (a fine strainer is good) then put them in a saucepan and cover with water, about 4 inches above lentils.Add salt to taste. Cook for around 20 minutes or so, depending on the lentils. Keep checking them until they are just tender don't let them get mushy. I love the french green lentils inthis dish, they are a bit firmer also.

Anonymous - 2009-12-01 20:17:41

Is there a difference between using cinnamon instead of cumin or is it just a preference? But at any rate, I am going to try and make this! Actually, I have another question. How exactly do you prepare dried lentils?

Louisa - 2009-11-27 14:49:03

I also agree. I have a Syrian background and this was prepared by my grandmother many years ago. She used cinnamon instead of cumin and NEVER would have used canned lentils! This dish is a complete protein, by the way.

Joni - 2009-11-20 10:53:05