Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Lentil | 1/2 cup cooked (99g) | 115 |
| Onion | 1 medium (110g) | 44 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 med Yellow Onion peeled
- 3 tbl Olive Oil
- 1 cup lentils
- 3 1/2 cup Cold water
- 1 cup Long-grain rice raw
- 2 tsp Salt
Directions
Dice 3 of the onions.
Heat a large frying pan and add 2 tablespoons of the olive oil and the diced onions.
Saute until quite brown and set aside.
In a 4-quart covered pot place the lentils and water.
Bring to a boil, covered, then turn down to a simmer.
Cook for 15 minutes.
Add the cooked onion to the lentils, along with the rice and salt.
Cover and simmer 20 minutes until rice and lentils are soft.
If a bit of water remains unabsorbed remove from heat and let stand 5 minutes and it will soak in.
Slice the remaining onion into rings.
Heat the frying pan again and saute the rings in the remaining olive oil.
To serve, top the lentils with the sauteed onion rings.
Accompany with plain yogurt and a lemony green salad with tomato wedges on the side.
Category:Saudi Arabian Recipes
Category:Saudi Arabian Meat Dishes