LENTILS WITH WILD RICE & CRISPY ONIONS (KOSHARI)

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Lentils With Wild Rice & Crispy Onions (Koshari) image

This is a delicious, satisfying, and healthy take on a traditional Middle Eastern/Egyptian dish from "The New Mayo Clinic Cookbook". Great as a side dish or a vegetarian/vegan main. Recipe makes 10 side dish servings and about 6 main dish servings.

Provided by blucoat

Categories     One Dish Meal

Time 2h40m

Yield 10 serving(s)

Number Of Ingredients 18

2 teaspoons olive oil
1/2 yellow onion, finely chopped
3 cloves garlic, minced
1 1/2 cups tomato sauce
3 tablespoons white vinegar
1/2 teaspoon red pepper flakes
1/4 teaspoon salt
1 3/4 cups water
2/3 cup wild rice
3/4 teaspoon salt
2 tablespoons olive oil
1/2 yellow onion, finely chopped, plus 1 onion, thinly sliced
3 cloves garlic, minced
3/4 teaspoon cumin
1/2 teaspoon cinnamon
2 cups chicken stock or 2 cups broth
1 cup brown lentils or 1 cup french green lentil, picked over, rinsed and drained
fresh cilantro, for garnish or flat-leaf Italian parsley, leaves for garnish

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.

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