Brown Rice Mujaddara
Recipe type: Main
Cuisine: Middle Eastern
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
A simple classic of cumin-infused brown lentils and rice, wonderful on its own or alongside a salad.
  • 1 cup brown lentils, washed and rinsed
  • 1 cup brown rice
  • 1 red onion, finely chopped
  • 2 cloves garlic, minced
  • ½-1 tbsp cumin powder
  • Sea salt to taste
  • ½ tbsp olive oil
  • Spring onions or fried onions to garnish
  1. In a a medium pot on moderate heat, sauté the onions and in olive oil for 3-5 minutes or until softened. Add the cumin and garlic and cook for an additional minute until fragrant.
  2. Add the rice, lentils and 4 cups of water. Bring to a boil then lower heat and cover, allowing to simmer and cook until all water is absorbed, about 20-25 minutes.
  3. Season with salt and additional cumin if desired. Do a quick taste test to ensure lentils and rice are cooked through. If needed, add another ½ cup of water and allow to cook until absorbed.
  4. Garnish with caramelised onions or fresh spring onions and serve.
Recipe by One Arab Vegan at