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Rice and Lentil Pilaf (Mujadhra)

We don't pretend to know much about Lebanese cooking...but we do know a thing or two about Mujadrah. This simple dish is a staple of Lebanese cuisine and we can't get enough of this simple pilaf! And when paired together, rice and lentils form a complete protein!


  • 1/4 cup extra virgin olive oil
  • 1 onion, diced
  • salt and pepper, to taste
  • 1 cup brown lentils
  • 2 1/2 - 3 cups chicken stock
  • 1 cup rice (it's not the traditional basmati, but we love the super-aromatic Creole Rose Rice here)


In a saute pan with a lid, heat the olive oil over medium heat. Add the diced onion and saute until soft and translucent, about 8 minutes. Stir in the lentils and stock and bring to a boil. Reduce the heat and cover - cook for about 10 minutes. Stir in the rice and cover again - cook until both the rice and lentils are tender and the liquid is absorbed, another 10 - 15 minutes.

This is traditionally served topped with yogurt and fried onions. To make the fried onions, saute sliced onions in vegetable oil over high heat for 10 minutes or until well-caramelized, almost burnt.


Creole Rose Rice


One of the best kept secrets of Cajun cookery lies inside this lovely fabric bag. From the shores of southern Louisiana, this long grain rice smells so wondefully aromatic right out of the bag. The breezes off of the Gulf of Mexico blow into the rice paddys and allow the rice's full flavor to blossom. From gumbos to rice salads, the fluffy texture of this rice will add southern authenticity to your cooking.

United States
2 pounds
Creole Rose Rice
(1 product review)
$6.75 (Currently Sold Out)


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  1. Best all purpose rice ever!

    Posted by Elaine on 29th Aug 2011

    I have been using this rice for some time now. It is wonderful and worth every penny charged for it! It is light, flavorful and stands on its own without any embellishments...I use it for every recipe in which I have rice either in the dish or as an accompaniment

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