Classic rice, lentils, onion and spices mounded in a cobalt blue bowl and sprinkled with parsley.
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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 321
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

Serving: 1Cup | Calories: 321kcal | Carbohydrates: 57g | Protein: 18g | Fat: 2g | Sodium: 58mg | Potassium: 724mg | Fiber: 16g | Sugar: 2g | Vitamin A: 20IU | Vitamin C: 3.6mg | Calcium: 49mg | Iron: 4.6mg