MAGADERA RECIPE (RICE WITH LENTILS)

July 25, 2016

 

I found that good food has the ability to unite people and bring them together. ‘Magadera’ is a combination of an Arabic-Israeli dish that is doing a good job with it! I’m not sure what are the roots of it; all I know is that most Magaderas I had in my life were not my style of food, and despite their great nutritional value I didn’t like them. Until I found this one! It’s so yummy! The secret is the onions – they add a special aroma and taste. This recipe is an upgraded version of Magadera – a new level of super deliciousness!
 

What you need:

1 spoon coconut oil
3 large onions, chopped
1 spoon maple syrup
2 cups basmati rice
1 cup green or black lentils, soaked in water for about an hour
4.5 cups water
salt to taste
1 spoon grounded cumin

 

What to do:

Saute the onions in the oil until they soften. Add the maple syrup and keep on low heat until it gets a brownish color. When ready remove the onions from the pot but leave the oil.

Add the rice and lentils to the oil. Mix with the salt and cumin, and then add the water.

Let boil on high heat. Then lower the heat and cook with a cover for about 25 minutes and turn the heat off. Leave the pot with the cover for another 10 minutes until the lentils are soft.

Add the onions and mix well.
 

Enjoy!

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