Koshary (Lentils,Rice, and Macaroni)
5 cups water, divided
3/4 cup lentils
1/2 cup long grain white rice
2 tablespoons olive oil
1 vegetable bouillon cube
1 cup elbow macaroni
golden fried onions for garnish.
Sauce:
1 1/2 tablespoons olive oil
1 1/2 tablespoons garlic, mashed
2 tablespoons red wine vinegar
2 1/2 cups tomato sauce
3/4 cup plus 2 tablespoons water
1/2 teaspoon red pepper flakes
Koshary:
Add lentils to 4 cups boiling water.
Bring to boil, lower heat and simmer for 15 minutes
Heat oil in medium covered sauce pan
Add rice and stir until golden.
Add 1 cup boiling water, cover and cook 4 to 5 minutes, or until the water will be completly absorbed. RICE WILL NOT BE DONE.
Drain lentils, save liquid
Stir lentils into rice
Add one cup lentil liquid, and bouillon cube
Cook covered for 8 to 10 minutes, stirring occasionally .
Cook elbows according to package directions, drain, and stir into lentils
The sauce:
In a frying pan, over high heat, heat olive oil
Add mashed garlic, stirring for several seconds. Do not let it get brown.
Add tomato sauce, vinegar, water and dried red pepper flakes.
Simmer while lentils and rice are cooking.
Top lentils with tomato sauce to serve.
Garnish with golden fried onions
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