Kusherie (Brown Rice and Lentils) - Eygpt

From Kathy Bates


Kathy Bates of Prairie City who prepared this dish said she made it with two onions instead of three and she used a gourmet-type of brown rice. It was delicious Kathy!
Topping:
2 T. olive oil
3 medium onions, thinly sliced 4 cloves garlic, minced
Base:
2 Tbsp. olive oil
1 C. lentils
3 C. boiling water or stock
1 tsp. salt
Pepper to taste
1 1/2 C. brown rice
1 C. boiling water
Sauce:
3/4 C. tomato paste
3 large diced tomatoes and 2 small cans tomato sauce
1 green bell pepper, seeded and chopped
celery leaves, chopped (optional)
1/2 tsp. salt
1 tsp. ground cumin
1/4 tsp. cayenne pepper or crushed red chilies, to taste
Put four cups of water or stock on to boil.
Prepare topping: In small skillet over medium-low heat, saute onions and garlic in oil until caramelized. This takes quite awhile, so start it first.
Prepare lentils and rice: Heat 2 Tbsp. olive oil in large heavy saucepan or skillet with lid over medium heat. Add lentils and brown about 5 minutes, stirring often. Very slowly add 3 cups boiling water or stock. Lentils will pop out of pan if water is added too quickly. Add salt and pepper and cook 20 minutes more. Stir in rice and remaining cup of boiling water or stock and bring to boil. Reduce heat, cover and simmer 25 (up to 40) minutes. Do not stir.
Prepare sauce: In large saucepan, combine tomato paste, tomatoes (or substitute) chopped bell pepper, celery leaves, salt, cumin and cayenne or chilies. Bring to boil, then reduce heat and simmer 20 minutes or until rice and lentils are done.
To serve: Spoon sauce over rice and lentil mixture. Top with browned onions. You may also omit sauce and substitute plain yogurt, or use yogurt in addition to sauce. Serves 6.