Lentils With Wild Rice Crispy Onions Koshari Recipes

KOSHARI RECIPE

Steps:

• Sprinkle the onion rings with salt, then toss them in the flour to coat. Shake off excess flour.
• In a large skillet, heat the cooking oil over medium-high heat, cook the onion rings, stirring often, until they turn a nice caramelized brown. Onions must be crispy, but not burned (15-20 minutes).
• In a saucepan, heat 1 tbsp cooking oil. Add the grated onion, cook on medium-high until the onion turns a translucent gold (do not brown). Now add the garlic, coriander, and red pepper flakes, if using, and saute briefly until fragrant (30-45 seconds more).
• Stir in tomato sauce and pinch of salt. Bring to a simmer and cook until the sauce thickens (15 minutes or so).
• Stir in the distilled white vinegar, and turn the heat to low. Cover and keep warm until ready to serve.
• Cook the lentils. Bring lentils and 4 cups of water to a boil in a medium pot or saucepan over high heat. Reduce the heat to low and cook until lentils are just tender (15-17 minutes). Drain from water and season with a little salt. (Note: when the lentils are ready, they should not be fully cooked. They should be only par-cooked and still have a bite to them as they need to finish cooking with the rice).
• Now, for the rice. Drain the rice from its soaking water. Combine the par-cooked lentils and the rice in the saucepan over medium-high heat with 1 tbsp cooking oil, salt, pepper, and coriander. Cook for 3 minutes, stirring regularly. Add warm water to cover the rice and lentil mixture by about 1 1/2 inches (you'll probably use about 3 cups of water here). Bring to a boil; the water should reduce a bit. Now cover and cook until all the liquid has been absorbed and both the rice and lentils are well cooked through (about 20 minutes). Keep covered and undisturbed for 5 minutes or so.
• Now make the pasta. While the rice and lentils are cooking, make the pasta according to package instructions by adding the elbow pasta to boiling water with a dash of salt and a little oil. Cook until the pasta is al dente. Drain.
• Cover the chickpeas and warm in the microwave briefly before serving.
• To serve, fluff the rice and lentils with a fork and transfer to a serving platter. Top with the elbow pasta and 1/2 of the tomato sauce, then the chickpeas, and finally 1/2 of the crispy onions for garnish. Serve, passing the remaining sauce and crispy onions separately.

KOSHARI

Steps:

• First cook the lentils in 2 cups water.
• Then bring to a boil and simmer for about 15 minutes.
• when the lentils have cooked add the rice, then simmer until the rice is done.
• Begin to cook the other pasta in an other pot, strain when finished.
• Then fry the onions and garlic until golden brown.
• Then add the chili pepper and tomatoes and let simmer until a sauce like consistency is noticed, then add the onions and garlic to the sauce.
• Then set pasta on a plate and top it with the sauce.

KOSHARI

Steps:

• Cook the lentils in just over a litre of salted water.
• Bring to a boil, reduce the heat and simmer, covered, for 15-30 minutes, depending on the type of lentils you are using.
• When the lentils are quite tender, add the rice to the lentils and continue simmering until the rice is cooked, adding water if necessary.
• Cook the macaroni in a separate pot.
• Rinse and strain when done.
• Meanwhile, fry the onions and garlic in the oil until golden.
• Add the tomatoes, chilli flakes, salt and pepper to taste and let it bubble for 10-20 minutes or until thickened and sauce like.
• You can now blitz the sauce in a food processor until smooth or just leave as is.
• Mix the lentils, rice and macaroni together in one pot.
• Place some of the lentil mixture on each plate and top with tomato sauce.
• Sprinkle with more hot chili powder or salt and pepper, if desired.

KOSHARI - LENTILS AND RICE WITH TOMATO SAUCE

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.

HAMADA'S AUTHENTIC EGYPTIAN KUSHERIE

Steps:

• Chop the onions into small pieces ( I use the small electric food chopper and chop them in batches ) Reserve 1 tablespoon of the chopped onions for use later in the sauce.
• Heat the oil on med high heat, you want the oil to be very hot before putting in the onions.
• Add the onions in batches and fry until you get a deep brown (but not burned) color. You want them to be crispy. Be sure to watch them carefully as they go from medium brown to dark kind of quickly.
• Drain them onto paper towels and set aside.
• Boil lentils in water (about 4 cups) along with 1 clove garlic cut into quarters, and 1 tablespoon cumin until cooked, drain and set aside. MEANWHILE:.
• Boil the macaroni until done (about 10 min).
• Cook the rice in the chicken stock add salt if the broth is unsalted.
• Put them all together in the same pot and mix well.
• Make the sauce.
• In 1 tablespoon oil heated over medium heat add 2 cloves minced garlic, 1 tablespoon chopped onions that you reserved from before, and a dash of salt, stir and fry about 2 minute.
• Add 1 and ½ teaspoon sugar to the onion garlic mixture and mix well.
• Next, add one can 15 oz can tomato sauce.
• Now add 2 tablepoons vinegar, a small squirt yellow mustard and a dash of lime juice. You can adjust the amounts according to your personal taste but it should have kind of a slight puckery bite.
• To serve, put the kusherie onto a plate and add a SMALL amount of sauce to the top. (A little goes a long way, and you can always add more according to taste) Sprinkle the whole thing liberally with the fried onions. Mix together and enjoy!

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.