We re-imagined rice with this Egyptian-inspired vegetarian bowl. This rice bowl is nutritious, delicious, and easy. Recipe courtesy of Tasty.
Egyptian Rice Bowl with Red Lentil Ragu
Ingredients
- 1 cup (185 g) white medium grain rice, soaked and rinsed
- 1 cup (185 g) vermicelli noodles, crushed
- 2 ½ cups (625 mL) water
- 1 tsp (5 g) salt
- 1 tbsp (15 g) butter
Red Lentil Ragu:
- 1 cup (185 g) red lentils
- 2 celery stalks, finely diced
- 1 carrot, finely diced
- ½ onion, finely diced
- 2 cloves garlic, finely minced
- 2 tbsp (30 mL) olive oil
- 1 x 398 mL can crushed tomatoes
- 2 ½ cups (625 mL) chicken stock
Caramelized onions:
- 2 onions, diced
- 2 tbsp (30 g) butter
Crispy chickpeas:
- 1 x 540 mL can of chickpeas, rinsed and drained
- ½ tsp (2 g) cumin
- ½ tsp (2 g) coriander
- ½ tsp (2 g) salt
- ⅛ tsp (0.6 g) cayenne
- 3 tbsp (45 mL) olive oil
Garnish:
- Tahini, for drizzling
- Finely chopped parsley
Directions
- Begin by making your Egyptian rice. Melt the butter in a pot then add the crushed vermicelli noodles. Toast for 3-5 minutes, or until golden brown. Add the rice and salt. Bring up to a boil (stirring once or twice) then reduce the heat to low and cover. Let the rice cook for 15-16 minutes, or until all of the liquid has been absorbed. Take off the heat and let sit for 5 minutes, then uncover and fluff the rice with a fork. Set aside.
- Make the red lentil ragu. In a large pot, heat the olive oil over medium low, then add the celery, carrot, onion, and garlic. Season with salt to taste and sweat for 8-10 minutes. Add the lentils, tomatoes, and stock. Bring up to a gentle boil, then reduce to a simmer and cover. Cook for 1 ½ – 2 hours, then season again with salt to taste.
- Caramelize your onions by melting the butter in a pan over medium low heat. Add the onions and cook for 45 minutes, stirring regularly, or until the onions are deeply caramelized. Set aside.
- Make the crispy chickpeas. Preheat your oven to 425°F. Combine the chickpeas with the spices and olive oil, then transfer to a baking sheet. Bake for 35-40 minutes, or until golden and crispy.
- Build each bowl by adding some of the Egyptian rice, followed by some of the red lentil ragu. Add some caramelized onions and crispy chickpeas. Drizzle on some tahini and add a sprinkling of fresh parsley. Enjoy!
