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Mejadra rice

05 Mar 2020
Mejadra rice

By Georgia Borowski, Naturopath & Nutritionist


  • 250gm of brown lentils (or 1 can)
  • 4 medium brown onion
  • 250ml sunflower oil 
  • 2 tsp cumin 
  • 1.5 tsp coriander 
  • 1/2 tsp turmeric
  • 1/2 tsp cinnamon 
  • 200gm basmati rice 
  • 350ml water
  •  1/2 tablespoon sea salt   


Soak overnight and cook lentils in a saucepan for 15 minutes until they have softened. Peel and thinly slice onions, fry on a medium heat with the sunflower oil until they are golden brown. keep aside once brown.Add 2 tablespoon of oil to a pot and heat the spices, stir in the basmati rice and coat with oil. poor in water and simmer on a low heat for around 15 minutes.Once cooked turn off the heat and allow the rice to sit in the pot for 10 minutes. add the lentils and half the onion to the rice stir gently with a fork, and then serve in a shallow bowl and top with the rest of the onions. 

Photo via Pinterest from recipe tin eats

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