Egyptian Lentils And Rice Recipes

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.

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.

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.

Steps:

• In a large dutch oven with a lid, Saute onions in olive oil until nicely browned.
• Add garlic. cook about 45 seconds.
• Add lentils and water. bring to a boil.
• Lower heat to med low, cook about 25 minute covered.
• Raise heat to medium, add tomatoes and cumin, coriander, and allspice.
• Cover, and Cook 10 minutes.
• Meanwhile cook pasta in boiling water. drain.
• Save that pot, you will need it shortly.
• Remove lid from tomato mixture and add salt and pepper. cook another 10 minute.
• In that saved empty pasta cooking pot, heat one Tbs oil.
• Add cumin seeds, when start to pop add cooked pasta and rice (and optional garbanzos). toss then dump in with tomato/lentil mixture.
• Serve with toasted pita bread on the side (I like to melt some cheese in it since I'm bein' so healthy!).

Steps:

• Place lentils in saucepan and bring to a boil. Allow to simmer on low for 30 minutes, or until tender.
• While lentils are cooking, cook white rice in 2 cups of water, or according to package directions.
• Also, cook orzo in until al dente.
• Drain excess water from lentils, rice and orzo.
• Combine lentils, rice and orzo 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. Add pepper and salt.
• Place a serving of lentil mixture on a plate and cover with sauce. Sprinkle red pepper and chopped cilantro on top and serve.