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
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
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
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.
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.
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