Lentil and Rice Pilaf (Koshari)
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Credit: Sawsan A. Galal, CSC, chef/culinary instructor, Mountain State University, Beckley, W.Va., and proprietor, The Ambrosia Inn, Beckley
Sizzle, Winter 2013
Ingredients
Lentil Pilaf:
1 cup short-grain rice
1 cup brown lentils
3-4 cups water
¼ cup vegetable oil
1 large onion, thinly sliced
1½ t. salt
Sauce:
1 T. vegetable oil
½ onion, minced
6 oz. tomato paste
1½ cups water
1 t. cumin
½ t. salt
Red pepper flakes (optional)
2-3 T. white vinegar
Instructions
Lentil Pilaf:
1. In strainer, rinse rice under cold water to remove starch, rinsing until water runs clear. Set aside.
2. In small saucepan, bring lentils and 2 cups water to a boil. Boil lentils until just al dente (8-10 minutes). Drain; set aside.
3. Heat oil in large saucepan on mediumhigh temperature. Saute onion until crisp (about 10 minutes), stirring constantly. Remove onion; drain on paper towels. Reserve for garnish.
4. To this flavored oil, add rice and lentils. Add 2 cups water and salt. Bring to a boil, reduce heat; cook for 10-12 minutes. Check for doneness. If not done, add water 1/8-cup at a time. Continue cooking on low heat until rice and lentils are done (20-25 minutes).
5. Serve warm or at room temperature. Garnish with crisp onion and cooked sauce on side.
Sauce:
1. In oil, saute minced onion until translucent.
2. Add tomato paste and water. Cook until tomato paste dissolves. Add cumin, salt and hot pepper flakes. Cook on low heat for 10-12 minutes until sauce reduces and flavor concentrates.
3. Add vinegar; bring back to a boil. Remove from heat. Serve with lentil pilaf.
Yield
4-6 servings
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