Lentils With Wild Rice Crispy Onions Koshari Recipes

Steps:

• To make the tomato sauce, in a nonaluminum saucepan, heat the olive oil over medium heat. Add the onion and saute until soft and lightly golden, about 6 minutes. Add the garlic and saute for 1 minute longer; don't let the garlic brown. Stir in the tomato sauce, vinegar, red pepper flakes and salt. When the mixture just begins to bubble, reduce the heat to low and simmer for 5 minutes. Remove from the heat and set aside.
• In a saucepan, bring the water to a boil. Add the wild rice and 1/4 teaspoon of the salt. Reduce the heat to low, cover and simmer until the water is absorbed and the rice is tender, about 45 minutes.
• In a saucepan, heat 1 tablespoon of the olive oil over medium heat. Add the chopped onion and saute until soft and lightly golden, about 6 minutes. Add the garlic, cumin and cinnamon and saute for 1 minute longer; don't let the garlic brown. Add the stock, lentils and the remaining 1/2 teaspoon salt and bring to a boil over high heat. Reduce the heat to low, cover partially and simmer until the lentils are tender but still firm, about 30 minutes.
• While the rice and lentils are cooking, heat the remaining 1 tablespoon olive oil in a nonstick frying pan over medium heat. Add the sliced onion and saute until brown and crispy, about 30 minutes.
• To serve, reheat the tomato sauce gently over medium heat. On a serving platter, spread the lentils in a layer; top with a layer of the rice. Pour the tomato sauce over the rice and top with the onion rings. Garnish with the cilantro.

Steps:

• Soak lentils in water for 3 hours; drain.
• Soak rice in water for 1/2 hour; drain.
• Saute onions in a large skillet for about 15 minutes, or until very brown and crisp.
• Remove onions to a plate lined with paper towels to drain.
• Turn heat to medium-high and add lentils and rice to skillet; saute quickly in the browned-onion-flavored oil, adding cumin, salt and pepper.
• Add 3 cups of water and bring to a boil.
• Cover very tightly and then cook on very low heat for about 20 to 25 minutes.
• To serve, fluff up rice and lentils and top with the crispy browned onions.

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.

Steps:

• Heat the olive oil in a large skillet over medium heat. Stir in the onions, and cook about 10 minutes, until browned. Remove from heat, and set aside.
• Place lentils in a medium saucepan with enough lightly salted water to cover. Bring to a boil, reduce heat, and simmer about 15 minutes.
• Stir rice and enough water to cover into the saucepan with the lentils. Season with salt and pepper. Cover saucepan, and continue to simmer 15 to 20 minutes, until rice and lentils are tender.
• Mix half the onions into the lentil mixture. Top with yogurt or sour cream and remaining onions to serve.

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.

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.