Egyptian Lentils Rice And Macaroni Recipes
EGYPTIAN LENTILS AND RICE (KOUSHRY)
Steps:
- For the lentils: Soak the lentils in cold water for 2 hours. Drain. To the boiling water, add the lentils. Simmer, covered, for 15 to 20 minutes, adding more water if necessary For the rice: To the boiling water, add the salt and butter. Stir in the rice. Reduce heat and simmer, covered for 20 minutes. Remove from heat and let sit, covered, for 5 minutes. Remove lid and fluff with a fork. In a sautepan, cook onions in olive oil, then add rice and lentils and seasoning and more water if needed. Simmer approximately 10 minutes.
KUSHERIE (EGYPTIAN RICE AND LENTILS)
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.
Provided by Kaarin
Categories One Dish Meal
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- In a large heavy saucepan over medium heat, brown lentils in 2 Tbsp oil, about 5 minutes, stirring often.
- Add the 3 cups boiling stock and the salt and pepper.
- Cook uncovered 10 minutes over medium heat.
- Stir in the rice and 1 cup stock.
- Bring to boil, reduce heat, cover and simmer 25 minutes without stirring.
- Meanwhile make sauce: Heat all the sauce ingredients together in a medium saucepan.
- Bring to boil, reduce heat, cover and simmer 20-30 minutes.
- To make browned onions, heat oil in a small skillet.
- Saute onions and garlic over medium heat till browned.
- To serve, put rice lentil mixture on a platter, pour tomato sauce over and top with browned onions.
Nutrition Facts : Calories 391, Fat 9.9, SaturatedFat 1.4, Sodium 1183.5, Carbohydrate 67.6, Fiber 7.3, Sugar 14.2, Protein 10.3
EGYPTIAN LENTILS RICE AND MACARONI
Although a vegetarian dish, this gets eaten with reckless abandon by carnivores. it sounds way too healthy (and it is) but dang! it is GOOD. try it. give about 45 minutes from start to finish. If you don't have cooked brown rice lying around, start that first and foremost. (This is modified from a recipe from joy of cooking and embellished with touches I figured out from an Egyptian restaurant in Washington DC).
Provided by Queen Zan
Categories Stew
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- In a large dutch oven with a lid, Saute onions in olive oil until nicely browned.
- Add garlic. cook about 45 seconds.
- Add lentils and water. bring to a boil.
- Lower heat to med low, cook about 25 minute covered.
- Raise heat to medium, add tomatoes and cumin, coriander, and allspice.
- Cover, and Cook 10 minutes.
- Meanwhile cook pasta in boiling water. drain.
- Save that pot, you will need it shortly.
- Remove lid from tomato mixture and add salt and pepper. cook another 10 minute.
- In that saved empty pasta cooking pot, heat one Tbs oil.
- Add cumin seeds, when start to pop add cooked pasta and rice (and optional garbanzos). toss then dump in with tomato/lentil mixture.
- Serve with toasted pita bread on the side (I like to melt some cheese in it since I'm bein' so healthy!).
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