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!).
KOSHARI - LENTILS AND RICE WITH TOMATO SAUCE
Posted for ZWT 6. Koshari is very similar to chili. It is made of lentils, rice and tomato sauce and cab be spicy. Koshari is a fast food meal in the Middle East, and is offered by street vendors in cities like Cairo. There are many variations, but this recipe should give you a good idea of what it is all about!
Provided by JackieOhNo
Categories Rice
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place lentils in saucepan with 4 cups of water and bring to a boil. Allow to simmer on low for 30 minutes, or until tender. Add rice to the lentils and cook for another 20 minutes or so, until rice is tender.
- Meanwhile, cook macaroni according to package directions to an al dente stage.
- Combine lentils, rice and macaroni in large pot.
- Saute onions and garlic in pan in olive oil until browned.
- Add tomato sauce to onions and garlic and heat until bubbling. Remove from heat.
- Place a serving of lentil mixture on a plate and cover with sauce. Sprinkle red pepper on top and serve.
Nutrition Facts : Calories 439.7, Fat 7.9, SaturatedFat 1.1, Sodium 810.1, Carbohydrate 79.6, Fiber 9, Sugar 9.7, Protein 13.6
KUSHARI - EGYPTIAN RICE LENTILS AND TOMATOES
I saw this dish being made on a travel/food program so the measurements are a bit of a guess. I would say this would be about 6 serves. The tomato sauce is quite vinegary. If you a seasoned cook you could cook the lentils, rice and macaroni all together adding the ingredients at the right time so everything finishes cooking at the same time. I like to add a good sprinkle of chilli oil just before serving.
Provided by Coasty
Categories Low Cholesterol
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Pick over the lentils and wash well and drain. In a large pot add lentils and cover with cold water so the water is 3cm above the lentils. Bring to boil and reduce heat, cover and simmer for about 30 mins until tender. You make need to add more water through the cooking, stir occasionally.
- Cook the rice in your preferred method (I use a rice cook so its easy). If you want cook the rice in stock or add a stock cube.
- For the sauce heat 1/2 cup oil in large fry pan and saute the garlic and chilli for a few minuets Add the tomatoes, water and vinegr and bring to boil. Reduce heat and simmer until cooked down - about 20 minutes.
- Bring a pot of salted water to the boil and cook the macaroni. Drain and set aside.
- Heat the remaining 1/2 cup oil and saute the onion until golden brown. You can also fry until crispy if you like. Remove and drain on paper towels.
- To serve the dish divide and layer ther lentils, then rice, then macaroni followed by the tomato sauce and fried onions.
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
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