Wednesday, January 1, 2014

Super-Healthy Kosheri

The beginning of the year always comes along with so much promise. A fresh look at established dreams and new ones. A time to ponder all that is important to you. Or maybe even a New Year's resolution or two. For myself, I have found that resolutions and proclamations do not work. Though I think for now I will envision great new beginnings. So keeping with that in spirit here is a super-healthy great tasting dish.

This recipe is adapted from Gwyneth Paltrow's "It's All Good". In this cookbook kosheri is explained as a popular street food in Egypt that is traditionally made with white rice, fried onions, lentils, pasta and a spicy oily tomato sauce that she has modified into this healthy version.


1/3 cup lentils
Extra virgin olive oil
1 very large yellow onion (peeled and thinly sliced)
2 - inch cinnamon stick
4 cardamon pods, crushed
3 whole cloves
1/2 cup long-grain brown rice
1/2 cup quinoa
Coarse sea salt
1 3/4 cups water, vegetable broth, divided.

To prepare:

Bring a medium pot of salted water to a boil and add the lentils. Lower the heat and simmer just until the lentils are cooked through, about 25 minutes. (you want to lentils to be soft but not mushy) Drain and set aside.

Heat 1/4 cup of olive oil in a large skillet over medium heat. Add the onion and cook a solid 30 minutes, stirring occasionally until caramelized. Mix with lentils.

Meanwhile, heat about 3 tablespoons of the olive oil in a large saucepan over medium heat. Add the spices. and the rice and cook about 3 minutes until fragrant. Add a pinch of salt and 1 cup of the water or stock. Bring to a boil, turn the heat to low, cover and cook for 40-45 minutes. In a small saucepan heat 3/4 cup water or stock to a boil and add quinoa, lower heat, cover and simmer approx 20 minutes. Let sit 5 minutes.

Combine lentil and onion mixture with rice and quinoa. Done!

Cheri Savory Spoon
Cheri Savory Spoon

Mysavoryspoon was first started in 2010 as a way to journal recipes that I had collected from cookbooks, magazines, family and friends. Most everything was savory, using legumes and whole grains. Along the way I discovered a love for baking. Now a couple times a month you might see some type of sweet pie or treat.

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