Ruzzbilmukassaratricefriedwithnuts Recipes

RUZZ BI I MUKASSARAT - EGYPTIAN RICE WITH NUTS

Steps:

• Finely chop onion.
• In the pot where you are going to boil the rice, melt 1 tablespoon butter and fry onions until light brown.
• Add rice, fry, stirring, until slightly glassy.
• Add stock, salt to taste (if necessary).
• Bring to a boil, cover pot and let simmer at low temperature for 20 minutes.
• Turn off heat and let the rice stand for 10 more minutes, still covered.
• Meanwhile melt the other tablespoon butter in a skillet, add raisins and fry, stirring, until soft (about 2 minutes).
• Add nuts and sugar to the raisins, mix well and pour into a bowl that is big enough for the rice.
• Fill cooked rice on top of nut-raisin mix, press down and then turn over onto plate.

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.