I would like to share this recipe for Egyptian-style Rice
and Lentils. For the season of Lent, I
am basing all my personal supper meals around rice and beans/legumes. This is one of my favourites.
Recipe serves 6-8, but it can be divided in half[1]:
Rice & Lentils
In heavy saucepan, heat 3 Tablespoons oil. Add 1¼ cups lentils and 1½ cups
brown rice and stir often while they brown slightly and are coated, about
3-5 minutes.
Add 1 teaspoon salt and 4 cups boiling water or
chicken broth. Bring to a boil and
reduce heat to low. Cover and simmer 35
minutes, stirring once part-way through.
Sauce
You can make this as simple or complicated as you want
to. You can simply heat prepared tomato
sauce from a can or make your own by heating and simmering the following for
20-30 minutes:
¾ cup tomato paste
3 cups tomato juice, sauce or pureed tomatoes
1 green pepper, chopped
celery leaves, chopped
1 Tablespoon sugar
½ tsp salt
1 tsp ground cumin
¼ tsp cayenne pepper or to taste
Onions
Heat oil in a small skillet and sauté 3 onions
sliced into rings, with up to 4 minced garlic cloves, if desired, over
medium heat until lightly browned.
Plain Yogurt
Serve on the side.
[1] This recipe
can be found in the More with Less Cookbook (1976) on page 108, but I changed
it so that brown rice is used instead of white rice.
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