Dianas Egyptian Lentils Rice Recipes

MUJADARA: LENTILS AND RICE WITH CRISPY ONIONS

Steps:

• Place the lentils in a small saucepan with 2 cups of the water. Bring the water to a boil over high heat, and then reduce the heat and simmer, cover until the lentils are par-boiled (10-12 minutes). Remove from the heat, drain the lentils and set them aside.
• In a large saute pan with a lid, heat the oil over medium-high heat. Add the diced onions and cook until the onions are dark golden brown, darker than typical caramelized onions (about 40 minutes), sprinkle the onions with a teaspoon of salt as they cook.
• Carefully pour the remaining 2 cups of water, bring the water to a boil over high heat, and then reduce the heat to low and simmer for 2 minutes. Stir the rice and par-cooked lentils into the onion mixture. Add a good dash of kosher salt, black pepper, and the cumin.
• Reduce the heat to low, cover, and cook until the liquid has been absorbed and the rice and lentils are both cooked through (about 15 to 20 minutes).
• If you are adding the the fried onions, work on them while the rice and lentils are cooking. In a large skillet, heat about 2 to 3 tablespoons extra virgin olive oil over medium-high heat. When a small piece of onion bubbles vigorously, the oil is ready. Fry the onions in batches until they are crispy and deeply golden brown. Transfer the crispy onion rings to a paper towel-lined plate to get rid of excess oil.
• Let the rice and lentils rest covered for about 10 minutes undisturbed, then garnish with parsley and transfer to serving bowls. Top each bowl with the crispy onion rings.

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.

DIANA'S EGYPTIAN LENTILS & RICE

Steps:

• Place the olive oil into the bottom of the crock pot.
• Turn the pot onto the highest setting and add the onions.
• Allow the onions warm in the oil for 10-15 minutes.
• Add the remaining ingredients, including the water.
• If cooking the dish all day, reduce heat to low, otherwise leave on high setting.
• Cover.
• Stir the dish while in the crock- If it is dry, add a little water- If it's soup-like, remove lid for a little while, or turn heat to high setting.
• It's tasty as a main meal or as a pilaf to accompany other meals- Cook for 8 hours on low or 4-5 on high.
• NOTE: Start with 5 cups water or broth- That way it won't be"mushy" if you make this recipe while you're out for the entire day- You can always add more water or broth, but it's hard to"un-mush" lentils& rice!
• Note for Vegetarian do NOT use chicken broth.

KUSHERIE (EGYPTIAN RICE AND LENTILS)

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.