Special Menu: Tour of Africa

1/2 c basmati rice
1 c water
1/2 boullion cube

Put rice, water, and cube into saucepan and bring to a boil.
Cover tightly, lower heat and cook until water is absorbed. Fluff then set aside.

1/2 c lentils, rinsed
1 c water
1 bay leaf
1/2 t cumin

Place lentils, water, bay leaf, add cumin in pot and cook over medium heat until lentils are cooked and water is absorbed. Add more water during cooking if needed.

1 c ditalini
Salted water, brought to a boil

Cook ditalini for 9-11 minutes, then drain and combine with lentils and rice.

2 tbsp olive oil
1 onion, diced finely
3 cloves garlic, finely minced
2 can diced tomatoes
3 t baharat spice
1 T red wine vinegar
Cracked red pepper to taste
Salt & pepper to taste

Heat oil to saute onion and garlic until onions are tender.
Add other ingredients and simmer covered over low heat for 15 minutes.

Fried onions
1 onion, thinly sliced
Oil for deep-frying

Heat oil over medium heat, fry onions until golden brown then drain on paper towels.

Pile rice mixture on plate, top with sauce, then garnish with onions and chickpeas.

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