Shared via Pantryly

Energy-Boosting Brown Rice and Lentil Mujadara (Pantry Remix)

Name: Energy-Boosting Brown Rice and Lentil Mujadara (Pantry Remix)
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Ingredients: 1 cup Potatoes; 1 cup brown basmati rice; 3 tbsp olive oil; 2 pieces large onions, thinly sliced; 1 tsp Rice; 0.5 tsp ground coriander; 4 cups vegetable broth; 0.25 cup fresh parsley, chopped

A pantry-adapted take on Energy-Boosting Brown Rice and Lentil Mujadara — uses Potatoes instead of brown lentils, Rice instead of ground cumin. Nutrition is approximate.

Prep 15 minCook 40 minTotal 55 min4 servingseasy

dairy-freewheat-freegluten-freeveganhigh-fibermiddle-eastern

Free · opens the app, or installs it first

Better in the app

Hands-free cook mode

Step-by-step with voice — no greasy taps.

Auto-scale servings

Resize the recipe and the shopping list.

Cook against your pantry

See what you have vs. what to buy.

Save it to your kitchen

Keep it, plan it into your week.

Ingredients

Potatoes1 cup
brown basmati rice1 cup
olive oil3 tbsp
large onions, thinly sliced2 pieces
Rice1 tsp
ground coriander0.5 tsp
vegetable broth4 cups
fresh parsley, chopped(optional)0.25 cup

Instructions

1
Rinse the lentils and brown rice thoroughly under cold water.
2
In a medium saucepan, combine lentils and 2 cups of vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes until slightly softened but not fully cooked. Drain and set aside.
3
In a large deep skillet or pot, heat the olive oil over medium-high heat. Add the sliced onions and a pinch of salt. Cook, stirring frequently, for 15-20 minutes until they are deeply caramelized and dark golden brown.
4
Remove about half of the onions to use as a garnish later.
5
To the remaining onions in the pot, add the cumin and coriander, stirring for 1 minute until fragrant.
6
Add the partially cooked lentils, rinsed brown rice, and the remaining 2 cups of vegetable broth. Season with salt and pepper.
7
Bring to a boil, then cover, reduce heat to low, and cook for 25-30 minutes, or until the liquid is fully absorbed and the rice is tender.
8
Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork, transfer to a serving dish, and top with the reserved caramelized onions and chopped parsley.

Nutrition

Estimated, per serving

380kcal

Calories

12g

Protein

65g

Carbs

Fat

Cook this in Pantryly

Open it in the app to scale servings, tick off ingredients, and cook hands-free — then save it to your kitchen. It's free.

Scan to open this recipe on your phone