Egyptian Bus Stop Kushary (Lentils And Rice)

• porties: Makes 6 cups
• totale tijd: 36 minutes

Ingrediënten

Egyptian Bus Stop Kushary

3 Tablespoons canola oil

2 cups diced white onion

1 Tablespoon ground cumin

1 cup brown lentils, rinsed

¾ cup basmati rice, rinsed and soaked for 30 minutes

1 Tablespoon kosher salt

2 ½ cups vegetable stock or water

4 Tablespoons olive oil

1 Tablespoon of harissa chile paste*

Instructies

In a large saucepot over medium-high heat, cook the onions in the canola oil until they start to caramelize and turn golden brown.

Add the rice and lentils and toast approximately 5 minutes, stirring regularly.

Add the cumin and the salt and stir to combine. Toast another 1 to 2 minutes to toast the cumin, then add the stock.

Reduce the heat to low.

Simmer, uncovered, on low heat until the liquid dissolves and the rice mix starts to crackle and toast on the bottom (approximately 30 minutes). You may need to stir the mixture occasionally to make sure that the rice and lentils don’t burn on the bottom of the pan.

You will know that the mixture is done when the rice and lentils are tender and cooked through, but are not mushy or soft.

Remove from heat and transfer into a large mixing bowl.

Set aside at room temperature to cool.

Turn off the heat and add the harissa and a pinch of salt to taste.

Serve warm.