Recipes : Egyptian Lentils and Rice (Koushry) : Food Network

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Egyptian Lentils and Rice (Koushry)

(Recipe courtesy of Tanya Holland)
Show:	Melting Pot
Episode:	The Soul Kitchen: National Dishes

For the lentils:
1 cup small lentils (French de Puy or black)
1 1/2 cups boiling water

For the rice:
2 1/4 cups boiling water
1/2 teaspoon salt
2 teaspoons butter
1 cup long grain rice

1 large onion, finely diced
2 tablespoons olive oil
Salt and pepper

For the lentils: Soak the lentils in cold water for 2 hours. Drain. To the boiling water, add the lentils. Simmer, covered, for 15 to 20 minutes, adding more water if necessary For the rice: To the boiling water, add the salt and butter. Stir in the rice. Reduce heat and simmer, covered for 20 minutes. Remove from heat and let sit, covered, for 5 minutes. Remove lid and fluff with a fork. In a sautepan, cook onions in olive oil, then add rice and lentils and seasoning and more water if needed. Simmer approximately 10 minutes.

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