- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 325 kcal
Quick summary
“Inspired by the classic Arab dish mujadara, this lentil rice combines the earthy flavor of legumes with white rice sautéed in plenty of onion and golden garlic. It is worth preparing for the ease of cooking everything in the same pan and for the protein-rich and welcoming profile it offers to meals.”
What you need to know
- A proporção exata de água permite que a lentilha e o arroz atinjam o ponto macio simultaneamente sem empapar a preparação
- O refogado generoso de cebola na gordura inicial é o responsável por construir a cor amendoada e a base de sabor do prato
- O cozimento em fogo brando com a panela bem tampada garante a absorção total do líquido sem queimar a base
Ingredients
Main
- 1 cup of rice
- 1/2 cup lentils
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons oil
- 4 cups of water
- Salt to taste
- Black pepper to taste
Instructions
Principal
- In a large pan, heat the oil over medium heat.
- Add the onion and sauté until translucent.
- Add the garlic and sauté for another 1 minute.
- Add the lentils and stir well.
- Add the rice and mix until well coated.
- Add the water, salt, and black pepper.
- Let it boil and then reduce the heat.
- Cover the pan and cook for about 30 minutes, or until the rice and lentils are tender.
- Turn off the heat and let rest for 5 minutes before serving.
Chef's tips
- Lave as lentilhas e deixe-as escorrer bem antes de colocá-las no refogado para dourar ligeiramente com o alho
- Para acentuar o sabor tradicional, refogue uma cebola fatiada em rodelas bem escuras e caramelizadas à parte para colocar por cima
- Deixe o arroz descansar por 5 minutos tampado antes de mexer com um garfo para soltar os grãos sem esmagar as lentilhas
Variations
- Acrescente 1 colher de chá de cominho em pó e uma pitada de canela durante o refogado para conferir aroma típico do Oriente Médio
- Finalize o prato com folhas de hortelã fresca picadas para trazer contraste refrescante aos grãos quentes
- Salpique amêndoas laminadas torradas ou pinholes dourados sobre a travessa antes de levar à mesa
Substitutions
- O óleo vegetal pode ser substituído por azeite de oliva ou manteiga clarificada
- O arroz branco pode ser trocado por arroz parboilizado no mesmo tempo de fogo
- As lentilhas marrons podem ser substituídas por lentilhas verdes francesas firmes
How to store
Store the lentil rice in an airtight container in the refrigerator for up to 4 days. Reheat in the pot with 3 tablespoons of water over low heat with the lid closed to return the original moisture to the grains.
Can it be frozen?
This dish tolerates freezing very well for up to 90 days in plastic containers or sealed bags. To defrost, place directly in the microwave on medium power for 3 to 4 minutes, stirring gently halfway through.
What to serve with
Harmonizes perfectly with baked kibbeh, grilled kaftas, lamb meat, or roast chicken. Also accompanies a fresh cucumber salad with tomato and natural yogurt sauce with mint and lemon.
Frequently asked questions
Do lentils cook in the same time as white rice?
Yes, common brown lentils cook in about 25 to 30 minutes over low heat, exactly the time needed to absorb the 4 cups of water.
How to make lentil rice very fluffy?
Sauté the rice and lentil grains well in the onion fat before covering with boiling water and avoid stirring after covering the pot.
Do I need to cook the lentils in a pressure cooker first?
Pressure is not necessary in this recipe; the lentils cook perfectly in the regular pot along with the rice and the indicated water.
Can I use red lentils in this recipe?
Red lentils cook much faster (about 10 minutes) and fall apart easily; use brown or green lentils to keep the grains whole.
