| 2 Tbsp olive oil
1 c dry spaghetti broken into short, 2 inch pieces 2 c chicken broth 3 c water 1 c dry brown lentils |
1 c dry brown rice
Topping: 2 tbsp olive oil 1 c sliced onion |
Heat the oil in a large, shallow Dutch oven pan. Add the broken pasta and sauté briefly. Add the broth, water, lentils and brown rice. Bring to a boil then lower heat to simmer. Cover the pan, cook on low heat until the rice and lentils are tender, about 30 minutes. Make the topping: heat 2 tbsp olive oil in small nonstick skillet. Add the onions. Sauté the onion slices in the oil and cook very slowly over low to medium heat until golden brown, about 15-20 minutes. Serve the Egyptian rice with the browned onions on top.
Serves 8. Each 1 cup serving: calories 297; fat 8g; saturated fat 1g; trans. fat 0g; cholesterol 6mg; sodium 70mg; carbohydrates 44g; fiber 8g; protein 12g