Following the lead of Jon and Su . . .
One of my favorite recipes is for Egyptian kusherie (lentils and rice). It is a simple one pot meal and quite yummy.
One cup dry lentils
Saute the onions in the olive oil, adding the minced garlic once the onions have begun to brown.
Let the onions and garlic get as dark and brown as possible (this actually enhances the flavor in this recipe, sometimes in Egypt they are almost burnt), then add the rice and lentils and brown them for a few minutes.
Add more oil if necessary and add tamari and salt to taste.
Stir in the angel hair noodles (uncooked) and add 4 1/2 cups of water. Note you can substitute bouillion (chicken, beef, or vegie) if you prefer a richer flavor.
Bring to a boil, cover and simmer for 20 minutes.
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