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Ingredients: 1 Cup(s) Ads iswid (brown lentils) 1 Cup(s) Small macaroni noodles 1 Cup(s) Short grain rice 2 Tablespoon(s) Tomatoes, crushed 1 Cup(s) Tomato puree 2 large Onions 1 Garlic clove (or more) Directions: This is classed as an 'oil' dish by Coptic Egyptians and is prepared during periods of fasting when animal products cannot be taken. You may cook the lentils, macaroni and rice simultaneously in 3 pots, or if, like me, you like to keep pots to a minimum, use the method given. This is the way they prepare it in Egypt anyway. Place lentils in a sieve and wash well under running water. Place in a large pot and add 3 cups water and 1 teaspoon salt. Bring to the boil, then simmer for 1 hour until tender but still intact. Drain and keep aside. Clean same pot and add 4 cups water. Bring to the boil, add 2 teaspoons salt and the macaroni. Stir constantly until water returns to the boil and cook, uncovered, for 15 minutes until tender. Stir occasionally. Drain and keep aside. Clean pot again and dry. Wash rice well in sieve under running water and drain. Heat oil in pot and fry rice over medium heat for 2-3 minutes. Add 2 cups water and 1 teaspoon salt and bring to the boil, stirring occasionally. Cover and simmer over low heat for 15 minutes or until tender. Leave covered off the heat for 5 minutes for grains to separate. Prepare the ta'leya (directions below), add tomato puree and bring to the boil. Add lentils and macaroni to cooked rice and toss together lightly with a fork. Pour hot ta'leya and tomato mixture on top, toss again and cover pot. Leave over low heat for 10 minutes. Serve hot. TA'LEYA: Halve peeled onions lengthwise then slice thinly to give semicircles. Heat olive oil in a pan, add onions and fry over medium heat until golden brown. Add garlic and cook a minute longer. Source: The Complete Middle East Cookbook, by Tess Mallos Typed for you by Karen Mintzias
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Cook lentils in the 2 cups of water and drain off excess water. (Note: lentils and rice will cook in the same amount of time). Mix the rice and lentils and place 2 tablespoons full in Baked rice with green chiles * Use 2 4-oz cans of chopped green chiles which have been drained. Heat the oven to 350 degrees F. Mix all the ingredients in an ungreased 2-quart casserole. Bake, uncovered, for 30 minutes, or until done. Rice and bean casserole Mix the beans, rice and tomato paste. Blend the garlic, onion, milk and soy sauce. Combine everything but sesame seeds into a baking dish. Shake the sesame seeds on top. Bake at 350 degrees F. for 40 min. Optional additions: 1 egg, about 1/4 Basic spanish rice Place quartered tomatoes and water in blender jar; puree. Pour into large pot, add onion, and boil. Add rice, garlic paste, salt, Tabasco, and molasses. Lower heat and simmer, covered, until rice has absorbed almost all the water, usually 40- Wintry brown rice chili Heat oil in large saucepan over medium-high heat. Add onion, bell pepper, celery and garlic. Cook, stirring, for 7 minutes. Stir in tomatoes, beans, corn, water, rice and seasonings, bring to a simmer. Cover and cook over medium-low heat until Creamy four-cheese macaroni Preheat oven to 375F. Lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a large saucepan. Gradually add milk, stirring with a whisk until blended. Cook over medium heat until thick (about 8 minutes), stirring constantly Nori rice balls Cook rice in water over medium-high heat until tender and water is absorbed; cool to room temperature. Cut carrot in 1/2-inch match sticks and steam lightly. Place several spoonfuls of rice in the center of each nori sheet; follow with severa Brown rice and chicken salad Rinse frozen peas with cold water to separate, drain. Mix peas, rice, chicken, celery, cheese, olives and onion. Mix remaining ingredients, toss with chicken mixture. Cover and refrigerate at least 2 hours. Garnish with additional sliced pimiento-stuffed Lentil rice burgers Combine rice, lentils, sweet potato, spinach and mushrooms in a large bowl. Add soy sauce, salt and pepper. Add bread crumbs and cilantro and mix well. Refrigerate for 15 to 39 minutes. Form mixture into 6 to 8 patties. Oil a vegetable grill ge Lentils with italian sausage Clean lentils well by soaking them briefly and changing the water at least once. Put them in a 2-1/2-quart saucepan, add cold water to cover, and bring to a boil. Lower heat to simmer and cook until not quite done, about 45 minutes. Meanwh Simple wild rice stuffed turkey 1. Remove neck, giblets, and liver from body cavity; wash and dry the turkey. 2. Put the wild rice into a colander and rinse. Transfer to a 4 quart kettle and cover with 2 1/2 quarts cold water; bring to a boil, reduce heat and simmer f or 60 minutes, un Seasoned rice pilaf Preheat oven to 450F degrees. Melt butter in a large saucepan, add onion and cook for 2-3 minutes over medium heat. Add broth, rice and seasonings. Increase heat. Bring mixture to a boil. Remove from heat and put all into a 1 1/2-quart baking dish Rice polaf salad Combine all ingredients and toss together. Chill 1 hour. Just before serving, pour dressing of your choice over salad. Toss and serve. Sun ya fried rice Heat 2 tablespoons of oil in wok. When very hot, pour in beaten eggs and scramble briskly with spoon. Set aside. Heat 2 tablespoons of oil in wok. Stir-fry shrimp on high heat 30 seconds. Add sherry. Stir-fry 10 seconds. Remove to plate. Set aside. Heat 2 Low-fat macaroni and cheese Cook macaroni as directed on package. Drain and return to pot. Add dry cheese and stewed tomatoes or soup & skim milk (do not use any margarine or butter). Stir to combine. Pour into one quart baking dish and sprinkle with dry bread crumbs