Lentils With Wild Rice Crispy Onions Koshari Recipes

KOSHARI RECIPE

Steps:

• Sprinkle the onion rings with salt, then toss them in the flour to coat. Shake off excess flour.
• In a large skillet, heat the cooking oil over medium-high heat, cook the onion rings, stirring often, until they turn a nice caramelized brown. Onions must be crispy, but not burned (15-20 minutes).
• In a saucepan, heat 1 tbsp cooking oil. Add the grated onion, cook on medium-high until the onion turns a translucent gold (do not brown). Now add the garlic, coriander, and red pepper flakes, if using, and saute briefly until fragrant (30-45 seconds more).
• Stir in tomato sauce and pinch of salt. Bring to a simmer and cook until the sauce thickens (15 minutes or so).
• Stir in the distilled white vinegar, and turn the heat to low. Cover and keep warm until ready to serve.
• Cook the lentils. Bring lentils and 4 cups of water to a boil in a medium pot or saucepan over high heat. Reduce the heat to low and cook until lentils are just tender (15-17 minutes). Drain from water and season with a little salt. (Note: when the lentils are ready, they should not be fully cooked. They should be only par-cooked and still have a bite to them as they need to finish cooking with the rice).
• Now, for the rice. Drain the rice from its soaking water. Combine the par-cooked lentils and the rice in the saucepan over medium-high heat with 1 tbsp cooking oil, salt, pepper, and coriander. Cook for 3 minutes, stirring regularly. Add warm water to cover the rice and lentil mixture by about 1 1/2 inches (you'll probably use about 3 cups of water here). Bring to a boil; the water should reduce a bit. Now cover and cook until all the liquid has been absorbed and both the rice and lentils are well cooked through (about 20 minutes). Keep covered and undisturbed for 5 minutes or so.
• Now make the pasta. While the rice and lentils are cooking, make the pasta according to package instructions by adding the elbow pasta to boiling water with a dash of salt and a little oil. Cook until the pasta is al dente. Drain.
• Cover the chickpeas and warm in the microwave briefly before serving.
• To serve, fluff the rice and lentils with a fork and transfer to a serving platter. Top with the elbow pasta and 1/2 of the tomato sauce, then the chickpeas, and finally 1/2 of the crispy onions for garnish. Serve, passing the remaining sauce and crispy onions separately.

KOSHARI

Steps:

• Cook the lentils in just over a litre of salted water.
• Bring to a boil, reduce the heat and simmer, covered, for 15-30 minutes, depending on the type of lentils you are using.
• When the lentils are quite tender, add the rice to the lentils and continue simmering until the rice is cooked, adding water if necessary.
• Cook the macaroni in a separate pot.
• Rinse and strain when done.
• Meanwhile, fry the onions and garlic in the oil until golden.
• Add the tomatoes, chilli flakes, salt and pepper to taste and let it bubble for 10-20 minutes or until thickened and sauce like.
• You can now blitz the sauce in a food processor until smooth or just leave as is.
• Mix the lentils, rice and macaroni together in one pot.
• Place some of the lentil mixture on each plate and top with tomato sauce.
• Sprinkle with more hot chili powder or salt and pepper, if desired.

LENTILS WITH WILD RICE & CRISPY ONIONS (KOSHARI)

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.

PALESTINIAN LENTILS AND RICE WITH CRISPY ONIONS

Steps:

• Soak lentils in water for 3 hours; drain.
• Soak rice in water for 1/2 hour; drain.
• Saute onions in a large skillet for about 15 minutes, or until very brown and crisp.
• Remove onions to a plate lined with paper towels to drain.
• Turn heat to medium-high and add lentils and rice to skillet; saute quickly in the browned-onion-flavored oil, adding cumin, salt and pepper.
• Add 3 cups of water and bring to a boil.
• Cover very tightly and then cook on very low heat for about 20 to 25 minutes.
• To serve, fluff up rice and lentils and top with the crispy browned onions.

KOSHARI

Steps:

• First cook the lentils in 2 cups water.
• Then bring to a boil and simmer for about 15 minutes.
• when the lentils have cooked add the rice, then simmer until the rice is done.
• Begin to cook the other pasta in an other pot, strain when finished.
• Then fry the onions and garlic until golden brown.
• Then add the chili pepper and tomatoes and let simmer until a sauce like consistency is noticed, then add the onions and garlic to the sauce.
• Then set pasta on a plate and top it with the sauce.

KOSHARI - LENTILS AND RICE WITH TOMATO SAUCE

Steps:

• Place lentils in saucepan with 4 cups of water and bring to a boil. Allow to simmer on low for 30 minutes, or until tender. Add rice to the lentils and cook for another 20 minutes or so, until rice is tender.
• Meanwhile, cook macaroni according to package directions to an al dente stage.
• Combine lentils, rice and macaroni in large pot.
• Saute onions and garlic in pan in olive oil until browned.
• Add tomato sauce to onions and garlic and heat until bubbling. Remove from heat.
• Place a serving of lentil mixture on a plate and cover with sauce. Sprinkle red pepper on top and serve.