Food recipes
Lentil Pilaf
Lentil Pilaf Ingredients: lentils, raw water, bottled, generic salt, table rice, white, long-grain, regular, unenriched, cooked without salt onions, raw oil, olive, salad or cooking oil, olive, salad or cooking vinega...
Lentil Pilaf
Ingredients:
lentils, raw
water, bottled, generic
salt, table
rice, white, long-grain, regular, unenriched, cooked without salt
onions, raw
oil, olive, salad or cooking
oil, olive, salad or cooking
vinegar, distilled
Directions:
Clean the lentils with fresh cold water to avoid foaming when cooking.
Mix 2 cups of lentils with the 8 cups of water and 1 tablespoon of salt.
Heat on high, uncovered for approximately 30 minutes, mixing slightly every 10 minutes, removing any foam that may have come up.
After the lentils turn tender and soft (not melted), make sure there is only about 2 cups of water remaining (add or remove water).
Add the half cup of rice.
Cook for 10 mins at medium fire.
Simultaneously with the rice, fry the chopped cup of onion in the olive oil and vegetable oil until golden brown (should be about 10 minutes).
After the 10 minutes pass, slowly pour the oil and onion over the lentils and rice.
Lower the heat to Low, and let it lay for 10 minutes (do NOT mix).
After the 10 minutes pass, add the quarter cup of vinegar and mix everything.
Cover with a thick clean kitchen towel and leave covered for about 10 minutes.
After the 15 minutes pass, you should have a thick pilaf of lentils and rice, with onions showing up here and there.
Ingredients:
lentils, raw
water, bottled, generic
salt, table
rice, white, long-grain, regular, unenriched, cooked without salt
onions, raw
oil, olive, salad or cooking
oil, olive, salad or cooking
vinegar, distilled
Directions:
Clean the lentils with fresh cold water to avoid foaming when cooking.
Mix 2 cups of lentils with the 8 cups of water and 1 tablespoon of salt.
Heat on high, uncovered for approximately 30 minutes, mixing slightly every 10 minutes, removing any foam that may have come up.
After the lentils turn tender and soft (not melted), make sure there is only about 2 cups of water remaining (add or remove water).
Add the half cup of rice.
Cook for 10 mins at medium fire.
Simultaneously with the rice, fry the chopped cup of onion in the olive oil and vegetable oil until golden brown (should be about 10 minutes).
After the 10 minutes pass, slowly pour the oil and onion over the lentils and rice.
Lower the heat to Low, and let it lay for 10 minutes (do NOT mix).
After the 10 minutes pass, add the quarter cup of vinegar and mix everything.
Cover with a thick clean kitchen towel and leave covered for about 10 minutes.
After the 15 minutes pass, you should have a thick pilaf of lentils and rice, with onions showing up here and there.