Brown Rice Mujaddara

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

Ingredients

  • 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

  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

  • 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