Egyptian Rice & Lentils Recipe
Yield: 1 BatchRecipe by luhu.jp
Ingredients:
1 cup: Brown lentils, washed & picked over
3/4 tsp: Salt,
4 1/2 tsp: Olive oil,
1 large: Onion, chopped
1/2 tsp: Cinnamon,
1 tbsp: Cumin, ground
1/2 cup: Rice,
5 cup: , Water, to 6 cups
Directions:
Place the olive oil (all of it) into the bottom of the crock pot.
Turn the pot onto the highest setting (if variable available) and add
the onions. Allow the onions 10-15 minutes to warm in the oil. Add
the remaining ingredients, including the water. If cooking the dish
all day (i.e., a morning start), reduce heat to low; otherwise leave
on high setting. Cover. Leave to simmer.
Come home to a wonderful smelling house. Stir the dish while in the
crock. If it is dry, add a little water. If its soup-like, remove
lid for a little while, or turn heat to high setting. Serve. Its
tasty as a main mean or as a pilaf to accompany other meals.
I got the basic recipe from Marthas book "Mediterranean Light"--p.
253.
Its one of my all time faves. And I used to think I hated lentils!
From: sastoen@lamar.ColoState.EDU (Sue Stoen)
Source from luhu.jp
Turn the pot onto the highest setting (if variable available) and add
the onions. Allow the onions 10-15 minutes to warm in the oil. Add
the remaining ingredients, including the water. If cooking the dish
all day (i.e., a morning start), reduce heat to low; otherwise leave
on high setting. Cover. Leave to simmer.
Come home to a wonderful smelling house. Stir the dish while in the
crock. If it is dry, add a little water. If its soup-like, remove
lid for a little while, or turn heat to high setting. Serve. Its
tasty as a main mean or as a pilaf to accompany other meals.
I got the basic recipe from Marthas book "Mediterranean Light"--p.
253.
Its one of my all time faves. And I used to think I hated lentils!
From: sastoen@lamar.ColoState.EDU (Sue Stoen)
Source from luhu.jp