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    Friday, July 31, 2015

    Rice lentil pilaf recipe


    For the Sauce
    2 Cloves of garlic chopped
    2 Tablespoon vegetable oil
    1 ½ Cup fresh tomato sauce
    ¼ Teaspoon hot pepper
    1 Tablespoon vinegar,
    pepper and salt
    For the Koshary
    2 Cups Egyptian rice
    1 Cup brown lentils
    4 Cups of water
    ½ kilo elbow macaroni
    Salt and pepper
    2 Sliced onions
    4 Tablespoons vegetable oil


    For the Sauce
    -Heat the oil over a medium heat.
    -Saute the  garlic until golden brown.
    -Add the tomato sauce, hot pepper, salt and black pepper.
    -Bring to a boil, then reduce heat to low and simmer for approximately 10 minutes.
    -Add Vinegar and simmer for an additional 5 minutes.
    -Remove the sauce from the heat and set aside to be served with the Koshary.
    For the Koshary
    -Rinse the brown lentil very well; drain, squeeze out the excess liquid, and set aside.
    -Heat the oil over a medium heat.
    -Saute the onion until golden brown.
    -Remove onion from the oil ,spread on a paper towel to absorb the excess oil.
    -Place the lentils into the pot used for the onion.
    -Stir well and add water until covered.
    -Season with salt and pepper.
    -Reduce heat and leave for 25 minutes until the lentils begin to cook.
    -Stir in rinsed rice and season with salt.
    -Leave on low heat until completely cooked, you may add water if needed.
    -At the same time boil macaroni, drain and keep aside.
    -When served, put rice and lintel .
    -Add small amount of macaroni and serve with Tomato sauce and fried onion .
    It can be served with a tomato and Hummus salad.

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    Item Reviewed: Rice lentil pilaf recipe Rating: 5 Reviewed By: Mrs. Chef
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