Egyptian Rice and Lentils
I've posted this once before, back in 2006, but I didn't follow instructions properly, making the process of this dish even more lengthy than it should be.
I know most of you are in my general age group; 20s-30s folks, struggling to get by in the crappy economy, like we all are. Some of you are jobless, that or are very strapped for cash.
I also know that a good handful of you are health-conscious to some degree, some are vegetarian, some love to cook, but one thing that I know you must all have in common, especially these days, is that you like to save money and eat well at the same time.
That is why I am resurrecting this recipe, only now I cook a bit better and I followed the directions properly, with FANTASTIC results.
This recipe involves minimal and CHEAP ingredients. Going to the bulk section of your local grocer and stocking up on rice and beans (of some variant) can keep you well fed for weeks.
Here's my fall-back rice and beans recipe.
From Mediterranean Light by Martha Rose Schulman
Makes 4 to 6 servings
♪ 6 oz (1 cup) dry brown lentils, washed and picked over
♪ 3/4 tsp salt
♪ 1 tbsp AND 1 1/2 tsp olive oil (the latter used later)
♪ 1 large onion (I use plain yellow), 1/2 chopped and 1/2 thinly sliced
♪ 1 tbsp crushed cumin seed (or cumin powder, whichever is easiest for you)
♪ 1/2 tsp ground cinnamon
♪ 1/2 c DRY long-grain rice (DO NOT COOK)(I use white basmati)
♪ 2 c water
♪ salt and pepper, to taste
OPTIONAL:
♪ 2 bay leaves
♪ 1 stick cinnamon, broken in half
♪ 2 cloves peeled garlic
Soak the lentils in water to cover for 1 hour. Drain, place in a saucepan, cover with water by 2 inches (or as much as covers your hand if you were to place the palm on top of the lentils), and bring to a boil. Add 3/4 tsp salt, reduce heat to low, and simmer 30 minutes, until just about tender.
In another casserole or a large, deep-bottomed pan, heat 1 tbsp of olive oil. Here, you may add the optional bay leaves, cinnamon, and garlic cloves to flavor the oil. Sautee the chopped onion until it begins to color. Add the cumin seed and cinnamon, stir together, and add the dry rice. Stir to coat with oil and add 2 cups water and the lentils with their remaining liquid. Add salt and pepper to taste. Stir together, bring to a boil, reduce heat, cover, and cook 20-25 minutes or until the liquid is absorbed.
Meanwhile, brown the sliced onion in the remaining olive oil. When the rice and lentils are cooked, transfer to a platter and strew the browned onions over the top.
Serve with plain low-fat yogurt on the side and a big salad. It will keep for 3-4 days in the fridge.
PER PORTION (approximate):
219 Calories
4g Fat
19mg Sodium
11g Protein
35g Carbohydrate
1mg Cholesterol
This is the batch I just made! It smells so good and looks much more flavorful than last week's, thanks to the bay leaves and cinnamon.
Last week I made this and had it with plain yogurt on the side. It was SO GOOD. This time, I'm adding the bay leaf, cinnamon, and garlic to flavor the oil, as I do when I used to make curry. We'll see how it goes.
I know most of you are in my general age group; 20s-30s folks, struggling to get by in the crappy economy, like we all are. Some of you are jobless, that or are very strapped for cash.
I also know that a good handful of you are health-conscious to some degree, some are vegetarian, some love to cook, but one thing that I know you must all have in common, especially these days, is that you like to save money and eat well at the same time.
That is why I am resurrecting this recipe, only now I cook a bit better and I followed the directions properly, with FANTASTIC results.
This recipe involves minimal and CHEAP ingredients. Going to the bulk section of your local grocer and stocking up on rice and beans (of some variant) can keep you well fed for weeks.
Here's my fall-back rice and beans recipe.
From Mediterranean Light by Martha Rose Schulman
Makes 4 to 6 servings
♪ 6 oz (1 cup) dry brown lentils, washed and picked over
♪ 3/4 tsp salt
♪ 1 tbsp AND 1 1/2 tsp olive oil (the latter used later)
♪ 1 large onion (I use plain yellow), 1/2 chopped and 1/2 thinly sliced
♪ 1 tbsp crushed cumin seed (or cumin powder, whichever is easiest for you)
♪ 1/2 tsp ground cinnamon
♪ 1/2 c DRY long-grain rice (DO NOT COOK)(I use white basmati)
♪ 2 c water
♪ salt and pepper, to taste
OPTIONAL:
♪ 2 bay leaves
♪ 1 stick cinnamon, broken in half
♪ 2 cloves peeled garlic
Soak the lentils in water to cover for 1 hour. Drain, place in a saucepan, cover with water by 2 inches (or as much as covers your hand if you were to place the palm on top of the lentils), and bring to a boil. Add 3/4 tsp salt, reduce heat to low, and simmer 30 minutes, until just about tender.
In another casserole or a large, deep-bottomed pan, heat 1 tbsp of olive oil. Here, you may add the optional bay leaves, cinnamon, and garlic cloves to flavor the oil. Sautee the chopped onion until it begins to color. Add the cumin seed and cinnamon, stir together, and add the dry rice. Stir to coat with oil and add 2 cups water and the lentils with their remaining liquid. Add salt and pepper to taste. Stir together, bring to a boil, reduce heat, cover, and cook 20-25 minutes or until the liquid is absorbed.
Meanwhile, brown the sliced onion in the remaining olive oil. When the rice and lentils are cooked, transfer to a platter and strew the browned onions over the top.
Serve with plain low-fat yogurt on the side and a big salad. It will keep for 3-4 days in the fridge.
PER PORTION (approximate):
219 Calories
4g Fat
19mg Sodium
11g Protein
35g Carbohydrate
1mg Cholesterol
This is the batch I just made! It smells so good and looks much more flavorful than last week's, thanks to the bay leaves and cinnamon.
Last week I made this and had it with plain yogurt on the side. It was SO GOOD. This time, I'm adding the bay leaf, cinnamon, and garlic to flavor the oil, as I do when I used to make curry. We'll see how it goes.