ISRAELI RICE AND LENTIL STEW WITH CUMIN AND GARLIC
Make and share this Israeli Rice and Lentil Stew with Cumin and Garlic recipe from Food.com.
Provided by Mirj2338
Categories Stew
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Sort the lentils carefully, discarding any stones.
- Rinse lentils, then combine with the water in a large saucepan.
- Bring to a boil, cover and cook over medium heat about 20 minutes or until the lentils are just tender.
- Drain the liquid into a measuring cup, leaving the lentils in the pan and add enough water to make 3 cups.
- In a heavy skillet, heat the vegetable oil over medium heat.
- Add the onions and saute, stirring occasionally, until they are well browned, about 15 minutes.
- Add the garlic and cumin and saute 30 seconds; reserve.
- Add reserved lentil cooking liquid to pan of lentils and bring to a boil.
- Add salt and rice and return to a boil.
- Add the onion mixture.
- Cover, reduce heat to low, and cook, without stirring, until the rice is tender, about 20 minutes.
- Fluff gently with a fork.
- Season to taste with salt and pepper and lightly stir in parsley if desired.
- Serve hot.
ISRAELI RICE AND LENTIL STEW WITH CUMIN AND GARLIC
Yield 6 Servings
Number Of Ingredients 10
Steps:
- 1. Sort the lentils carefully, discarding any stones. 2. Rinse lentils, then combine with the water in a large saucepan. 3. Bring to a boil, cover and cook over medium heat about 20 minutes or until the lentils are just tender. 4. Drain the liquid into a measuring cup, leaving the lentils in the pan and add enough water to make 3 cups. 5. In a heavy skillet, heat the vegetable oil over medium heat. 6. Add the onions and saute, stirring occasionally, until they are well browned, about 15 minutes. 7. Add the garlic and cumin and saute 30 seconds; reserve. 8. Add reserved lentil cooking liquid to pan of lentils and bring to a boil. 9. Add salt and rice and return to a boil. 10. Add the onion mixture. 11. Cover, reduce heat to low, and cook, without stirring, until the rice is tender, about 20 minutes. 12. Fluff gently with a fork. 13. Season to taste with salt and pepper and lightly stir in parsley if desired. 14. Serve hot.
RICE AND LENTIL SOUP OR STEW
This thick, hearty soup is started with the trilogy of onions, celery, and carrots are sautéed before adding the liquid as to bring out there sweetness. Made with a nice meaty ham bone for lots of flavor. A chipotle pepper in adobo sauce for a nice spiciness.
Provided by Rita1652
Categories White Rice
Time 1h55m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- In a large heavy pot heat oil.
- Add celery, carrots, onions, and garlic sauté till slightly browned, about 5 minutes.
- Mix in spices and bay leaf.
- Add water, scraping the brown goodness from the bottom of the pot.
- Add ham bone, tomatoes and chipotle; bring to a boil and then simmer for 1 hour.
- Add lentils; cook for 15 minutes and then add rice. Cook for 30 more minutes.
- You can thin if you like with liquid either chicken stock of water. Water would be just fine because there is plenty of flavor.
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