Brown Rice Mujaddara
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A modified version using brown rice for added fiber and a higher proportion of lentils for protein.

Ingredients
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- 180g brown rice (1 cup)
- 150g orange lentils (1 cup)
- 4 cloves garlic, minced
- 1 tablespoon canola oil
- 800ml water
- 1/4 teaspoon salt
- 1/2 teaspoon black pepper

Method
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1. **Prepare Rice and Lentils**

   - Combine brown rice and lentils
   - Wash thoroughly until water runs clear
   - Drain completely

2. **Cooking Process**

   - Add rice and lentil mixture to pot
   - Add oil and minced garlic, stir to combine
   - Add water, salt, and pepper
   - Bring to a boil uncovered
   - Reduce heat to low and cover
   - Simmer for 35-40 minutes
   - Check at 35 minutes - rice should be chewy but fully cooked

Notes
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- Water increased to 800ml to accommodate brown rice and increased lentils
- Lentil quantity doubled relative to rice for better protein content
- Sodium reduced by 50% from original recipe
- Makes approximately 4 servings
- Store in airtight container in refrigerator for up to 3 days