Side view of a serving of Lentils & Rice.

Lentils & Rice (Mujaddara)

Mujaddara is a signature Middle Eastern dish of lentils, rice, and caramelized onions. This is a bold and comforting dish that’s typically served with a topping of caramelized onions and Spiced Greek Yogurt alongside a fresh Mediterranean salad. It’s a great plant forward option for your vegetarian students, but guaranteed to win over all eaters!

This recipe stars U.S.-grown brown parboiled rice and comes to us from Chef Rebecca Polson of USA Rice’s K-12 Chef Advisory Board.

  • Servings
  • Serving Size
    1 cup


  • 4lb, 14 oz brown rice, long grain, parboiled
  • 1lb 11 oz lentils, green, rinsed
  • 8 oz onion, diced
  • ¼ cup olive oil
  • 1 tbsp cumin
  • 2 tsp salt, kosher
  • 2 tsp garlic, granulated
  • 1 tsp black pepper
  • 1 tsp cinnamon, ground
  • ½ tsp nutmeg, ground
  • 1 gallon +2 quarts broth, vegetable or water, hot
  • optional garnish: caramelized onions, parsley, spiced Greek yogurt


  • Preheat oven to 350º.
  • Add rice, rinsed lentils, onion, oil, and spices to 4-inch hotel pan. (Multiple pans may be needed depending on servings). Stir until rice and lentils are coated in oil and spices.
  • Pour hot water or stock over rice and lentil blend.
  • Cover pan with parchment and foil to create seal.
  • Bake in oven for approximately 55 minutes or until all liquid has been absorbed by rice and lentils.
  • Hot hold at 135º or above, leave covered until service, do not stir.
  • Fluff with fork right before service.
  • Serve with 8 oz spoodle.
  • Optional garnishes: caramelized onions, chopped parsley, spiced Greek yogurt.

Recipe Notes

1 ½ oz grain, 1 oz mma