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Egyptian Lentils and Rice (Koushry)
(Recipe courtesy of Tanya Holland)
- Total Time:
- 2 hr 35 min
- Prep:
- 2 hr |
- Inactive Prep:
- -- |
- Cook:
- 35 min
- Level:
- None
- Yield:
Ingredients
- FOR THE LENTILS:
- 1 cup small lentils (French de Puy or black)
- 1 1/2 cups boiling water
- FOR THE RICE:
- 2 1/4 cups boiling water
- 1/2 teaspoon salt
- 2 teaspoons butter
- 1 cup long grain rice
- 1 large onion, finely diced
- 2 tablespoons olive oil
- Salt and pepper
Directions
For the lentils: Soak the lentils in cold water for 2 hours. Drain. To the boiling water, add the lentils. Simmer, covered, for 15 to 20 minutes, adding more water if necessary For the rice: To the boiling water, add the salt and butter. Stir in the rice. Reduce heat and simmer, covered for 20 minutes. Remove from heat and let sit, covered, for 5 minutes. Remove lid and fluff with a fork. In a sautepan, cook onions in olive oil, then add rice and lentils and seasoning and more water if needed. Simmer approximately 10 minutes.