Kusherie Casserole

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* Exported from MasterCook *

 

Kusherie Casserole

 

Recipe By : The (Almost) No Fat Holiday Cookbook, by Grogan, page 60

Serving Size : 8 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

***SPICY TOMATO SAUCE***

3 1/2 cups tomato juice

(can be drained from canned tomatoes)

6 ounces canned tomato paste

1 green bell pepper -- seeded and chopped

3 tablespoons celery leaves -- chopped

3 cloves garlic -- chopped

1 tablespoon sugar

OR honey or alternate sweetener

1 1/2 tablespoons ground cumin

1 teaspoon salt

1/4 teaspoon cayenne pepper

***RICE AND LENTILS***

1 1/2 cups dried brown lentils

4 cups water

1 1/2 cups long-grain brown rice

4 vegetarian or soy broth cubes

black pepper -- to taste

***

2 cups dry whole wheat or regular macaroni

cooked in boiling salted

water until just done and drained

***BROWNED ONIONS***

3 large onions sliced

4 cloves garlic -- minced

 

Serves 8

 

This very common Egyptian dish of rice, lentils, and macaroni with spicy

tomato sauce and browned onions has been a family favorite for many

years. The rice, lentils, and macaroni are usually served separately with

the sauce alongside, but I find that this dish translates very well into a

casserole, and it's easier to serve to a crowd or transport in this form.

 

To make the sauce, combine all of the sauce ingredients in a medium

saucepan, and bring to a boil over high heat. Reduce heat and simmer,

uncovered, 20-30 minutes.

 

To cook the rice and lentils, lightly oil a heavy pot, and add the

lentils. Stir over high heat until they start to change color, then add

the water brown rice, vegetable cubes, and pepper. Cover and bring to a

boil. Reduce heat to low and simmer (or bake in a 350F oven) for 60 minutes.

 

Mix the cooked, drained macaroni with 1/4 cup of the sauce.

 

To make the browned onions, steam-fry the onions and garlic in a lightly

oiled skillet until soft and browned.

 

To assemble the casserole, preheat the oven to 350F. Oil a shallow 9 x 13

baking pan, and layer half the rice and lentils, the macaroni, the

remaining rice and lentils, the sauce, and the browned onions, in that

order. Cover with heavy foil and bake for half an hour. Serve the

casserole with Tofu " Yogurt " (see separate recipe).

 

Per serving: Calories: 419, Protein: 16 gm., Far: 1 gm., Carbohydrates: 83 gm.

 

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