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Green Lentils and Rice Assyrian Style

Green Lentils and Rice Assyrian Style

  • Prep

    5 m
  • Cook

    30 m
  • Ready In

    35 m
sharon younan

sharon younan

In Assyrian, we call this dish jadarah! Lentils and rice have come a long way. We see these types of dishes more often! i hope you enjoy this great and easy recipe of jadarah!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 235 kcal
  • 12%
  • Fat:
  • 7.4 g
  • 11%
  • Carbs:
  • 34.6g
  • 11%
  • Protein:
  • 8.2 g
  • 16%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 52 mg
  • 2%

Based on a 2,000 calorie diet

Directions

  1. Place the lentils into a pot and cover with the water. Bring to a rolling boil over high heat for 5 minutes, then cover and remove from heat.
  2. Heat 2 tablespoons vegetable oil in a skillet over medium heat. Stir in the rice for about 1 minute, until the grains turn opaque and white, then stir in the lentils and water. Bring the rice mixture to a boil, then cover and reduce heat to medium-low for 5 minutes. Stir once, then cover and reduce heat further to low. Continue cooking without uncovering the lid until the rice is tender, about 15 minutes more.
  3. Meanwhile, heat the remaining 2 tablespoons vegetable oil in the skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more. When the rice is ready, stir in the caramelized onion and season with salt.
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Reviews

divapat
13

divapat

6/13/2011

Very nice recipe, combining everything I like in one: lentils are always a nice change from other beans and legumes; as a Barbadian-American, rice is a staple in our menu -- Basmati's popcorn-like flavor is just an added boost; and caramelized onions (the miracle vegetable!) are fabulous! We'll be making this one again. (Didn't have Basmati rice the first two times I made this; used jasmine the first time and good old Uncle Ben's converted long-grain the second time. Both worked exceptionally well!)

Shauna Ballard Phillips
7

Shauna Ballard Phillips

6/8/2011

I guess I must have done something wrong. My basmati NEVER turned white and it was crunchy..not good at all. I had to put Pink Himalayan Salt and Garlic to have any taste.

Denna
6

Denna

8/28/2011

This is So yummy! Thank you!

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