*
*
*
*
*
|
1/4
1/4
1
1/2
2
1/2
12
4
2
1/4
1/8
1
1/4
1-1/2
1/4
----
|
c
c
#
T
t
c
oz
T
t
t
t
T
c
c
c
---
|
Chick Peas
Lentils, green
Tomatoes
Cumin seed
Chili powder (1)
Rice long grain
Onions
Olive Oil ExV
Sugar (3)
Salt
Pepper black
Lemon Juice
Orzo (2)
Broth
Parsley flat leaf
--- Garnish ----
Lettuce
Lemon Wedges
|
Prep
- Soak CHICK PEAS 8 hours or overnight. Drain and cook them in
water to cover and 1/2 t salt until just tender, about 45 minutes. Drain
and set aside.
- Cook the LENTILS in water to cover until just tender, about 20
minutes, drain and mix with Chick Peas.
- Peel TOMATOES and chop small.
- Grind CUMIN and add to Tomatoes with CHILI POWDER.
- Squeeze your LEMON JUICE.
- Wash RICE thoroughly, then soak 1/2 hour in plenty of cold
water. Drain and set aside.
- Slice ONIONS thin lengthwise (so they hold together
better). Cut in half crosswise if large.
- Chop PARSLEY large.
RUN
- In a heavy sauce or sauté pan of adequate size (3 qt) heat
OLIVE OIL moderately, stir in Onions, SUGAR,
SALT and PEPPER. Cover and cook on gentle heat until onions
are cooked tender. Uncover, increase heat to moderatly high, add
Lemon Juice and fry stirring until the onions are medium browned
- and stop eating all the onions!
- Stir in Rice and ORZO for a couple minutes, then stir in
Chick Peas, Lentils and 1-1/2 c BROTH. Let simmer
until broth is absorbed, about 20 minutes.
- Check Salt and liquid. Stir in Parsley and let sit
covered 5 minutes. Serve on a bed of lettuce leaves with lemon wedges.
Some might like Tobasco sauce on the side.
|
