Guest guest Posted August 19, 2005 Report Share Posted August 19, 2005 Yes post and I'll make it, I can't wait. Scorched rice is bliss to me..........LOL I suggest using brown lentils as the red and yellow might be too soft. The green closer to the brown in consistency and texture, just a little softer and better flavor. li_troll wrote:i can type up and send you a copy of that recipe if you'd like it, Donna. i just haven't posted it yet since i haven't personally tried it... but i plan to soon. Thanks for sending that link and info about the lentils. i am going to look for those green ones. If i can't find them i will use the red-orange lentils instead. The picture in this cookbook of this dish looks so yummy. The rice tahdeeg is so crusty and golden brown. Mmmm ~ pt ~ replying to this digest post: GeminiDragon <thelilacflower lentil info Hi PT http://www.foodsubs.com/Lentils.html Now I want to make that dish. I already know how to make the rice portion..LOL Look at this lentil site. I buy green lentils when I can find them at Bristol Farms. I have ordered them online before also. They have a wonderful flavor and they have a creamy soft texture when cooked. I have never seen the black ones. Quote Link to comment Share on other sites More sharing options...
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