Recipe by blucoat
This is a delicious, satisfying, and healthy take on a traditional Middle Eastern/Egyptian dish from "The New Mayo Clinic Cookbook". Great as a side dish or a vegetarian/vegan main. Recipe makes 10 side dish servings and about 6 main dish servings.
Top Review by Rae912
This was so delicious! I've never had this dish before, so I can't vouch for how authentic it tastes, but I've been trying to expand my cooking repertoire and this will definitely get made again. I had batches of rice and tomato sauce leftover from a previous day of cooking, so it didn't take too much effort at all!
- 9.85 ml olive oil
- 1 yellow onion, finely chopped
- 3 cloves garlic, minced
- 354.88 ml tomato sauce
- 44.37 ml white vinegar
- 2.46 ml red pepper flakes
- 1.23 ml salt
Rice and Lentils
- 414.03 ml water
- 158.51 ml wild rice
- 3.69 ml salt
- 29.58 ml olive oil
- 1 yellow onion, finely chopped, plus 1 onion, thinly sliced
- 3 cloves garlic, minced
- 3.69 ml cumin
- 2.46 ml cinnamon
- 473.18 ml vegetable stock or 473.18 ml chicken stock or 473.18 ml broth
- 236.59 ml brown lentils or 236.59 ml french green lentil, picked over, rinsed and drained
- fresh cilantro, for garnish or flat-leaf Italian parsley, leaves for garnish
Directions See How It's Made
- To make the tomato sauce, in a nonaluminum saucepan, heat the olive oil over medium heat. Add the onion and saute until soft and lightly golden, about 6 minutes. Add the garlic and saute for 1 minute longer; don't let the garlic brown. Stir in the tomato sauce, vinegar, red pepper flakes and salt. When the mixture just begins to bubble, reduce the heat to low and simmer for 5 minutes. Remove from the heat and set aside.
- In a saucepan, bring the water to a boil. Add the wild rice and 1/4 teaspoon of the salt. Reduce the heat to low, cover and simmer until the water is absorbed and the rice is tender, about 45 minutes.
- In a saucepan, heat 1 tablespoon of the olive oil over medium heat. Add the chopped onion and saute until soft and lightly golden, about 6 minutes. Add the garlic, cumin and cinnamon and saute for 1 minute longer; don't let the garlic brown. Add the stock, lentils and the remaining 1/2 teaspoon salt and bring to a boil over high heat. Reduce the heat to low, cover partially and simmer until the lentils are tender but still firm, about 30 minutes.
- While the rice and lentils are cooking, heat the remaining 1 tablespoon olive oil in a nonstick frying pan over medium heat. Add the sliced onion and saute until brown and crispy, about 30 minutes.
- To serve, reheat the tomato sauce gently over medium heat. On a serving platter, spread the lentils in a layer; top with a layer of the rice. Pour the tomato sauce over the rice and top with the onion rings. Garnish with the cilantro.