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Rice with Lentils
Adass Polo
(3-2 servings)
Ingredients:
· 3 cups (8 Oz) of white long grain rice.
· 4 table spoons of cooking oil.
· 1 cup (8 Oz) of lentils.
· 1 loaf of pita (or other flat middle eastern type) bread.
· 4 oz of water.
· salt
Directions:
For best results, soak the rice for a few hours in hot water and
salt before cooking. Soak the lentils in a separate water (no
salt) container a short while before cooking.
In a medium size pot, half-way filled with water, bring the
water to a boil. Add the rice (and the water it was soaking in),
and let it cook for a few minutes until it starts boiling. Add
the lentils. Occasionally pick a few of the rice grains with a
spoon and chew on them to see if they have softened.
When the rice is half-crunchy half-soft, take it out and drain
it in a kitchen stringer. Run the tab water on it to wash out
some of the excess salt.
Pour the oil in the pot, add 4 oz of water, separate the two
halves of the pita bread and lay them in the bottom of the pot,
add a bit of extra oil if necessary, then pile up the rice
losely in the shape of a heap. With the back of a spoon, make
five holes, one in the center and four around it so that the
rice can breath in the cooking process.
Spread a little water on top and close the lid. Let it cook for
a few minutes on high heat. When steam starts to rise, change
the setting to medium heat and let it cook for another 15-20
minutes. Then turn the heat to medium-low, sprinkle some cooking
oil to prevent drying, and let it cook for about another 10-15
minutes before serving. |