Best Kusherie Egyptian Lentils And Rice Recipes

Kusherie (Egyptian Rice and Lentils) image

Provided by Kaarin

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 18

2 tablespoons oil
1 1/4 cups lentils
3 cups boiling water (or stock)
1 teaspoon salt
1 dash pepper
1 1/2 cups rice
1 cup boiling water (or stock)
3/4 cup tomato paste
3 cups tomato juice (or tomato sauce or pureed tomatoes)
1 green pepper, chopped
1/2 cup celery leaves, chopped
1 tablespoon sugar
1/2 teaspoon salt
1 teaspoon cumin
1/4 teaspoon cayenne pepper (or crushed chilis to taste)
2 tablespoons oil
3 onions, sliced
4 garlic cloves, minced

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.

Nutrition Facts : Calories 391, Fat 9.9, SaturatedFat 1.4, Sodium 1183.5, Carbohydrate 67.6, Fiber 7.3, Sugar 14.2, Protein 10.3

KUSHERIE (EGYPTIAN LENTILS AND RICE) image

Yield 8 people

Number Of Ingredients 21

Rice and Lentils
2 tablespoons oil
1 bag lentils
4 cups boiling water (or stock)
1 teaspoon salt
1 dash pepper
2 cups rice
1 cup boiling water (or stock)
3 cups Salsa OR Sauce
¾ cup tomato paste
3 cups tomato juice (or tomato sauce or pureed tomatoes)
1 green pepper , chopped
½ cup celery leaves , chopped
1 tablespoon sugar
½ teaspoon salt
1 teaspoon cumin
¼ teaspoon cayenne pepper (or crushed chilis to taste)
Browned Onions
2 tablespoons oil
3 onions , sliced
4 garlic cloves , minced

Steps:

Directions: 1 In a large heavy saucepan over medium heat, brown lentils in 2 Tbsp oil, about 5 minutes, stirring often. 2 Pour 1 cup water in and put lid on quickly. When popping stops, add the 3 cups boiling stock and the salt and pepper. 3 Cook uncovered 10 minutes over medium heat. 4 Stir in the rice and 3 cup stock. 5 Bring to boil, reduce heat, cover and simmer 25 minutes without stirring. 6 Serve with Salsa on top...OR make sauce: Heat all the sauce ingredients together in a medium saucepan. 7 Bring to boil, reduce heat, cover and simmer 20-30 minutes. 8 To make browned onions, heat oil in a small skillet. 9 Saute onions and garlic over medium heat till browned. 10 To serve, put rice lentil mixture on a platter, pour tomato sauce over and top with browned onions.