Mujadara Baked Rice and Lentils Casserole

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4.62 from 18 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

Cook Time 1

Total Time 1 10

Servings Servings

Calories 321kcal

Author Ginny McMeans

Ingredients

1 tablespoon coconut oil
½ cup onion, diced
3 cups vegetable broth - use low sodium to watch for your sodium intake
1 cup dried brown lentils
⅔ cup brown rice
½ teaspoon ground cumin
¼ teaspoon ground cloves
¼ teaspoon ground cinnamon
1 teaspoon sea salt
¼ 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 an 8" x 10" casserole add rice, lentils, all the spices and sauted onion. It could be a 9" x 9" or close to its size also.
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.

Video

Notes

A serving is about 1 ¼ cup each.

IF FREEZING:

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

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