Mujadara Baked Rice and Lentils

Mujadara Baked Rice and Lentils is straight up comfort food. Made richer with full-flavored spices and brought to your dinner table in a pretty casserole.

If you’re looking for an inexpensive and easy recipe then this is the one. Mujadara is a classic recipe and is a staple in the Middle East. People have been making it for over 500 years.

Because this dish consists of a legume and grain it is a complete protein and also very high in protein per cup. It’s just one of those perfect dishes.

Mujadara is not normally baked but it is so easy this way and it comes out perfect every time. About all you have to do is combine everything in a casserole and then it just takes care of itself in the oven.

Baked brown rice seems to come out so much more substantial and satisfying. It certainly has more nutrition than white rice.
 

I did pre-saute the onion before I added it to the mixture because I just like the extra sweetness that comes out of the onion that way.

Mujadara as a Side Dish

You can serve it as a main dish with other smaller sides such as Pure Delicious Cauliflower. It is actually fun to have only side dishes for dinner.

I’m not sure is mujadara is considered a side dish in Palestine but it sure is delicious. You could add a loaf of crusty bread too and definitely a salad. So good!

Now you have it. Lentils and rice made richer with full-flavored spices and brought to your dinner table in a pretty casserole.
 

This post contains affiliate links. Read my disclosure policy here.

Print

5 from 4 votes

Mujadara Baked Rice and Lentils Casserole

Mujadara Baked Rice and Lentils is straight up comfort food.

Course Main Course, Side Dish

Cuisine Casserole

Prep Time 10 minutes

Cook Time 1 hour

Total Time 1 hour 10 minutes

Servings 4 Servings

Calories 321kcal

Author Ginny McMeans

Ingredients

• 1 tablespoon coconut oil
• 1/2 cup onion, diced
• 3 cups vegetable broth - use low sodium to watch for your sodium intake
• 1 cup brown lentils
• 2/3 cup brown rice
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground cinnamon
• 1 teaspoon sea salt
• 1/4 teaspoon black pepper

Instructions

• In a skillet heat oil to medium high and then turn it down to medium and saute the onion until it is translucent - about 10 minutes.
• Heat 3 cups of vegetable broth to a boil.
• Meanwhile, to a casserole add rice, lentils, all the spices and sauted onion.
• Be careful and pour the broth over everything in the casserole dish.
• Stir until all is evenly dispersed. The rice and lentils will settle on the bottom.
• Cover with a fitted lid or cover tightly with foil. Leaving enough foil to go over the edges, liberally.
• Bake at 325 degrees for 60 minutes.
• Check and see if the liquid has absorbed and the rice is tender.  If not add another 10 minutes.
• It will still be very moist.
• Serve and sprinkle with fresh parsley - if you like.

Notes

IF FREEZING:

Please follow any of the directions defined in my article How to Prepare Food for the Freezerr.

TO PREPARE AFTER FREEZING:

If you have frozen leftover mujadara in smaller rigid containers then take out the containers and put in the fridge the day before serving. Heat in a microwave on high, stirring about every 2 minutes until heated through.

Nutrition

Nutrition Facts

Mujadara Baked Rice and Lentils Casserole

Amount Per Serving (1 Cup)

Calories 321 Calories from Fat 18

% Daily Value*

Fat 2g3%

Sodium 58mg2%

Potassium 724mg21%

Carbohydrates 57g19%

Fiber 16g64%

Sugar 2g2%

Protein 18g36%

Vitamin A 20IU0%

Vitamin C 3.6mg4%

Calcium 49mg5%

Iron 4.6mg26%

* Percent Daily Values are based on a 2000 calorie diet.

Subscribe and New Recipes Will Come Straight to Your Inbox!

Click to Subscribe!