Kusherie (Egyptian Rice and Lentils)

Serves 6-8

Heat oil in heavy saucepan or covered skillet. Brown lentils over medium heat 5 minutes, stirring often.

• 2 Tbs. oil
• 1 ¼ c. lentils

Add stock and seasoning. Cook uncovered 10 minutes over medium heat.

• 3 c. boiling water or stock
• 1 tsp. salt
• dash pepper

Stir in rice and extra stock. Bring to boil, reduce heat to low, cover, and simmer 25 minutes without stirring.

• 1 ½ c. rice
• 1 c. boiling water or stock
• 1 tsp. cumin
• ¼ tsp. cayenne

Browned Onions

Heat oil in small skillet and saute onions and garlic over medium heat until brown.

• 2 Tbs. oil
• 3 onions, sliced
• 4 cloves garlic, minced

To serve, put rice-lentil mixture on a platter. Top with browned onions. Serve with plain yogurt as a side dish.

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