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1/2
1/2
9
1/2
9
1
1/4
1/4
1/3
1/4
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c
c
oz
c
c
T
c
c
t
c
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Chickpeas (1)
Red Beans
Onions
Lentils, grn
Water
Salt
Rice, Basmati
Burgul #4 (2)
Cumin seed
Olive Oil (3)
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Prep - (9 hrs - 10 min work)
- Soak CHICKPEAS and RED BEANS at least 8 hours or
overnight, each with 2-1/2 cups of water and 1 teaspoon of salt.
Yes, salt (see Note-1).
- Cut ONIONS lengthwise into quarters and slice thin
crosswise. Slice as uniformly as possible for even browning.
- Wash Rice and drain well. Set aside.
- Wash Bulgur, drain well, and squeeze out excess water.
Set aside.
- Grind Cumin.
Run - (70 min)
- Drain Chickpeas and Red Beans. Put them and the
Lentils in a soup pot along with the Water and
Salt. Bring to a boil and simmer for about 30 minutes.
- Meanwhile: In a skillet or sauté pan heat
Olive Oil and fry Onions stirring until a fairly dark
reddish brown. A sprinkle of salt will help them brown evenly. Use
care - there must be no burning - which would make them bitter.
Pour Onions and hot Oil directly into the soup pot (the Rice and
Bulgur may have already been stirred in).
- Stir in the Rice, Bulgur, and Cumin.
Continue to simmer for another 30 minutes or until beans are cooked
soft. Stir occasionally and check the water, adding more if needed.
- Check Salt and serve hot.
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