Adapted from http://www.food.com
I first tried this dish at the university dining commons and loved it. It is the national dish of Egypt. It basically consists of lentils, rice and orzo with a spicy tomato sauce. It is very easy to make and cheap. The recipe says it serves 6 people but I’d say it serves 6 VERY hungry people. Enjoy!
- 1 cup brown lentils
- 1 cup basmati rice
- 1 cup uncooked orzo
- 2 large onions, diced
- 2 tablespoons oil
- 1 (400 g) can chopped tomatoes
- ¼ teaspoon crushed red chili pepper flakes
- Salt, to taste
- Black pepper, to taste
- Cook the lentils in just over a liter of salted water.
- Bring to a boil, reduce the heat and simmer, covered, for 15-30 minutes, depending on the type of lentils you are using.
- When the lentils are tender, add the rice to the lentils and continue to simmer until the rice is cooked. Add water if necessary.
- In a separate pot, cook the orzo.
- Rinse and strain when done.
- Meanwhile, sauté the inions in the oil until golden.
- Add the tomatoes, chili flakes, salt and pepper and let it bubble for 10-20 minutes or until thickened.
- Mix the lentils, rice and orzo together in one pot.
- Place some of the lentil mixture on each plate and top with the tomato sauce.
The original recipe calls for basmati rice but I used RiceSelect’s Royal Blend that includes white, brown, red and wild rice to include some whole grains. I also used whole grain orzo. The original recipe on food.com actually says to use elbow macaroni or small shells; I chose orzo because the one I had at the university was made with orzo and other recipes I looked at also used orzo. The original recipe also says to sauté the onions with 4 cloves of garlic, which I omitted because of my mom. When I made this dish, I restricted myself with the amount of chili pepper I added because my mom is not very tolerant of spicy foods; however, I recommend adding a lot of it to give the dish a good boost of flavor. (My mom agreed.)