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Koshary (Lentils & Rice)

beans, egyptian, jewish, rice, sephardic

----LENTILS----
1 tablespoon corn oil
1 medium (1/2 c) onion, chopped
1 cup dried lentils, soaked in water for; 1 hr & drained
3 cup water, divided
1/4 teaspoon pepper
1/4 teaspoon ground cuminseed
2 cup raw rice,rinsed in cold watr
1/2 teaspoon salt, or to taste
1 crisp fried onions, for garnish

Vegetarian and dairy foods go well together, especially when well seasoned and enriched by lentil. A completely kosher combination. There are several botanical varieties of lentil and one we used here is greenish-brown type found in supermarkets. 1. In a pan, heat oil. Add onion and stir-fry over moderate heat for 2 minutes. Add lentils, 1 cup of water, pepper, and cuminseed. Bring to a boil and cook for 5 minutes. 2. Add remaining water to lentil mixture and bring to a boil over moderate heat. Add rice and salt and continue to boil. The reduce heat to low. Cover pan with a kitchen towel and then a metal pan cover. Cook for 15 minutes, stirring once or twice. Test the rice for doneness. It may be necessary to add another 5 minutes over low heat to cooking time. Remove pan from heat and let the mixture rest for another 10 minutes without opening cover. Serve warm garnished w/crisp fried onions. Serve w/side dish of yogurt. Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. D.Pileggi

Yield: 8 servings

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