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"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."--Luciano Pavarotti

KUSHERIE (Egyptian Rice & Lentils) Recipe

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This recipe for KUSHERIE (Egyptian Rice & Lentils) is from REPLENISH - A Collection of Best-Loved Recipes & Inspiration, 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!
Category:
Category:
Ingredients:  
Ingredients:  
RICE & LENTILS:
2 Tbsp. oil
1 1/2 c. lentils
3 c. boiling water or stock
1 tsp. salt
Dash of ground pepper
1 1/2 c. rice
1 c. boiling water or stock

SAUCE:
3/4 c. diced/pureed tomatoes
1 green pepper chopped
Celery leaves, chopped
1 Tbsp. granulated sugar
1/2 tsp. salt
1 tsp. cumin
1/4 tsp. cayenne, to taste

BROWNED ONIONS:
2 Tbsp. oil
3 onions, sliced
4 cloves garlic, minced
Plain yogurt
Directions:
Directions:
1. Heat oil in heavy sauce pan. Add lentils and brown over medium heat for 5 mins. stirring often.
2. Add 3 c. boiling water/stock (be careful with heat released), salt and pepper. Cook, uncovered for 10 mins. over medium heat.
3. Stir in rice, 1 c. boiling water/stock. Bring to a boil, reduce heat to low, cover and simmer 25 minutes without stirring.
4. In a separate pan, prepare sauce by heating together diced/pureed tomatoes together with green pepper, celery leaves, sugar, salt, cumin and cayenne. Bring to boil, reduce heat and simmer 20 to 30 minutes.
5. Heat oil in small skillet. Add onions and garlic and sauté over moderate heat until brown.
6. To serve, put rice mixture on a platter. Pour tomato sauce over. Top with browned onions and plain yogurt.

 

 

 

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