"The belly rules the mind."--Spanish Proverb

Kusherie (Egyptian Rice and Lentils) Recipe

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This recipe for Kusherie (Egyptian Rice and Lentils), by , is from Evangelical Christian Academy Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Westergren Family (from Connie Kuhns Cremins)

Category:
Category:

Ingredients:  
Ingredients:  
1 1/4 c. lentils
3 c. of boiling water or beef stock
1 tsp. salt
dash of pepper
1 1/2 c. rice
1 c. boiling water
1 large sliced onion
3 cloves of garlic.

Sauce:
3/4 c. tomato paste
3 c. tomato sauce or pureed tomatoes
1 chopped green pepper
1 T. sugar
1/2 tsp. salt
1 tsp. cumin
1/4 tsp. Cayenne pepper or crushed peppers

Directions:
Directions:
Heat 2 T. oil in a skillet or Dutch oven, then brown 1 1/4 c. lentils over medium heat for 5 minutes, stirring constantly. Let the mixture cool. Add boiling water or beef stock, salt, dash of pepper. Cook uncovered 10 minutes over medium heat. Stir in rice, 1 c. boiling water. Bring to a boil, reduce heat to low, cover and simmer 25 minutes without stirring.
SAUCE: In a saucepan heat together all sauce ingredients and bring to a boil and simmer 20-30 minutes. The Kusherie is served with the rice-lentil mix on the bottom, the sauce next and then the onions for those who like them.

 

 

 

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