| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Beans, Rice, Soups |
8 |
Servings |
INGREDIENTS
| 1/4 |
c |
Lentils, soaked overnight in |
| 7 |
c |
Water |
| 2 |
T |
Olive oil |
| 1/2 |
c |
Finely chopped fresh |
|
|
cilantro leaves |
| 1 |
t |
Paprika |
| 1/2 |
c |
Rice, rinsed |
|
|
Salt and pepper |
| 1/2 |
t |
Cumin |
| 1 |
|
Piece chili powder |
| 2 |
T |
Flour, dissolved in |
| 1/2 |
c |
Water |
| 1/4 |
c |
Lemon juice |
INSTRUCTIONS
Lentils do not require soaking; and we usually sort and wash them
before using them. If they are soaked, we can cut the cooking time by
half. In a saucepan, place the lentils and their soaking water, olive
oil, coriander leaves, and paprika. Bring to a boil over high heat.
Cover and cook over medium heat for 25 minutes; then add the remaining
ingredients except the flour mixture and lemon juice and cook for a
further 20 minutes or until the rice grains are tender but still
whole. Remove from the heat and slowly stir in the flour paste and
lemon juice. Return to the heat and bring to a boil. Serve
immediately. *Hanneman > " Hareera Marrakashee," FROM THE LANDS OF
FIGS AND OLIVES, Habeeb Salloum and James Peters. 1995. Paperback
1997: Interlink Books. ISBN 1566561590 Recipe by: FROM THE LANDS OF
FIGS AND OLIVES* By Kitpath <phannema@wizard.ucr.edu> on Jun 12, 1998,
converted by MM_Buster v2.0l.
A Message from our Provider:
“Understanding God would be easier if we had infinite IQ”