Kusherie (Egyptian Rice and Lentils)
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Kusherie (Egyptian Rice and Lentils) |
- 2tablespoons oil
- 1 1⁄4cups lentils
- 3cups boiling water (or stock)
- 1teaspoon salt
- 1dash pepper
- 1 1⁄2cups rice
- 1cup boiling water (or stock)
- Sauce
- 3⁄4cup tomato paste
- 3cups tomato juice (or tomato sauce or pureed tomatoes)
- green pepper, chopped
- 1⁄2cup celery leaves, chopped
- 1tablespoon sugar
- 1⁄2teaspoon salt
- 1teaspoon cumin
- Browned Onions
- 2tablespoons oil
- 3onions, sliced
- 4garlic cloves, minced
DIRECTIONS
- 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.
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