Egyptian Rice (“Koshari”) With Vermicelli Recipe

Egyptian Rice (“Koshari”)



Ingredients:

      • 1/2 cup green lentils
      • 50g vermicelli or angel-hair pasta, broken into 1-2 inch pieces
      • 1 tbsp butter
      • 1 1/4 cups basmati rice
      • 400 ml chicken stock
      • 1/2 tsp nutmeg
      • 1 1/2 tsp cinnamon
      • 1 1/2 tsp salt
      • 1/2 tsp black pepper
      • 2 tbsp olive oil
      • 2 onions, thinly sliced
For lentils, rinse well in a fine-mesh collander, then place in a saucepan and cover with cold water.  Bring to a boil, then reduce heat and simmer gently for 25 minutes, or until lentils are soft but not mushy.

For rice, melt butter over medium heat in a saucepan with a tight-fitting lid.  Add vermicelli pieces and fry, stirring constantly, until pasta is golden (be careful it doesn’t burn!  I had to do this part twice…).  

Add rice and stir until coated with butter.  Add chicken stock, nutmeg, cinnamon, salt & pepper.  Bring to a boil, then reduce heat to very low, put on tight-fitting lid and leave for 12 minutes.  Remove from heat and set aside.

For onions, heat olive oil in a pan.  Add sliced onions and cook, stirring occasionally, over medium heat for 20 minutes or until onions are deep brown. 

To assemble Koshari, fluff cooked rice mixture with a fork.  Stir in lentils and most of onions.  Season to taste with salt & pepper.  Garnish with remaining onions.

We served the meal with a Greek-style salad because it seemed like some kind of fresh element was in order.  To make the salad, I threw together a few varieties of tomatoes (bigger ones chopped, small ones left whole), some chopped cucumber, torn fresh mint, cubed feta cheese, chopped green onion, and a handful of arugula.  I drizzled the salad with a couple tablespoons of olive oil, as well as the juice of half a lemon, 1 tbsp or so of red wine vinegar, salt & pepper. 

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