Skip to main content

Ingredients 10 items

  • 2 cubes MAGGI Chicken Stock
  • 4 cups Water
  • 2 cups green lentil
  • 2 tablespoons Olive oil
  • 1 medium Onion
  • 1 cup Prunes
  • 1.5 cups American rice
  • 1 teaspoon ground cumin
  • 2 teaspoons ground cinnamon
  • 2 tablespoons dried orange peel

How to prepare

  1. Place the MAGGI Chicken Stock, water and the green lentil in a medium rice pot and bring to a boil.. Drain lentils reserving both Stock & Lentils separately.
  2. Heat Olive Oil in a medium pot, fry Onion for 2 minutes, then add the Prunes and sauté for another 2 min or until onion becomes golden in color.
  3. Add soaked Rice, Coriander Powder, and Cinnamon powder and Orange Peels and stir for few seconds. Add 3 cups or 750 ml from the reserved lentil stock and the boiled lentil.
  4. Bring to a boil with constant stirring. Cover and simmer for 20-25 minutes or until rice and lentil are completely cooked and water is completely evaporated.
  5. Serve hot or cold as a salad.

Nutritional informations

Discover other recipes

Eggplant Fatteh with Meat and Keshk

Eggplant Fatteh with Meat and Keshk


Potato Stew

Chat with us