Kusherie (Egyptian Rice and Lentils) |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Easy to make, despite the recipe length, and high in protein. In Egypt this is served with plain yogurt as a side dish. From Mennonite cookbook More-With-Less. Ingredients:
2 tablespoons oil |
1 1/4 cups lentils |
3 cups boiling water (or stock) |
1 teaspoon salt |
1 dash pepper |
1 1/2 cups rice |
1 cup boiling water (or stock) |
3/4 cup tomato paste |
3 cups tomato juice (or tomato sauce or pureed tomatoes) |
1 green pepper, chopped |
1/2 cup celery leaves, chopped |
1 tablespoon sugar |
1/2 teaspoon salt |
1 teaspoon cumin |
1/4 teaspoon cayenne pepper (or crushed chilis to taste) |
2 tablespoons oil |
3 onions, sliced |
4 garlic cloves, minced |
Directions:
1. In a large heavy saucepan over medium heat, brown lentils in 2 Tbsp oil, about 5 minutes, stirring often.
2. Add the 3 cups boiling stock and the salt and pepper.
3. Cook uncovered 10 minutes over medium heat.
4. Stir in the rice and 1 cup stock.
5. Bring to boil, reduce heat, cover and simmer 25 minutes without stirring.
6. Meanwhile make sauce: Heat all the sauce ingredients together in a medium saucepan.
7. Bring to boil, reduce heat, cover and simmer 20-30 minutes.
8. To make browned onions, heat oil in a small skillet.
9. Saute onions and garlic over medium heat till browned.
10. To serve, put rice lentil mixture on a platter, pour tomato sauce over and top with browned onions.
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