- 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
Mudardara with Prunes and Orange Peels
INGREDIENTS
Mudardara with Prunes and Orange Peels with
Mudardara with Prunes and Orange Peels with 
- 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
NUTRITIONAL INFORMATION
Mudardara with Prunes and Orange Peels with
Mudardara with Prunes and Orange Peels with
- Energy 479 (Kcal)
- Protein 19 (g)
- Total Fat 7 (g)
HOW TO PREPARE
Mudardara with Prunes and Orange Peels with
Mudardara with Prunes and Orange Peels with
1
Place the MAGGI Chicken Stock, water and the green lentil in a medium rice pot and bring to boil. Cover and simmer over a low heat for 10 minutes or until lentil is halfway cooked. 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 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.
REVIEWS
Mudardara with Prunes and Orange Peels with
