Kusherie (Egyptian Rice & Lentils)

From the Collection of Marg Dye

This recipe takes simple ingredients to a delicious new level. Easy to prepare the rice and lentil mixture ahead and then rewarm… but the sauce and onions should be made just before serving.

RICE & LENTILS:

1. Heat 2 tbsp oil in heavy saucepan.
2. Add 1 1/4 cup lentils.
3. Brown lentils over medium heat 5 minutes, stirring often.
4. Add 3 cups boiling water or stock, 1 tsp salt, dash pepper.
5. Cook uncovered 10 minutes over medium heat.
6. Stir in 1 1/2 cups rice, 1 cup boiling water or stock. Bring to boil, reduce heat to low, cover and simmer 25 minutes without stirring.

SAUCE:

In saucepan, heat together:

• 3/4 cup tomato paste (1 small can)
• 3 cups tomato sauce or pureed tomatoes
• 1 green pepper, chopped
• Chopped celery leaves
• 1 tbsp sugar
• 1/2 tsp salt
• 1 tsp cumin
• 1/4 tsp cayenne pepper

Bring sauce to boiling, reduce heat and simmer 20-30 minutes.

BROWNED ONIONS:

• Heat in small skillet 2 Tbsp olive oil.
• Saute over medium heat until brown 3 onions, 4 cloves garlic, minced.
• To serve, put rice-lentil mixture on a platter. Pour tomato sauce over.
• Top with browned onions.

Serves 6 with Cucumber in Sour Cream or a hearty and plentiful salad.

Adge's Aunt Connie's Orzo with Lemon and Herbs

From Hot Off the Griddle, May 2004.

When you’re short on time and long on appetite. 

INGREDIENTS

• 1 1/4 cup orzo (uncooked)
• 1/2 cup chicken stock
• 1 Tbsp unsalted butter
• 1 Tbsp olive oil
• 2 tsp lemon zest (fresh peel)
• 1 Tbsp fresh lemon juice
• 1 Tbsp each chopped fresh parsley, mint and thyme

METHOD

1. Bring large pot of water to boil.
2. Add orzo and salt liberally (should taste like sea water).
3. Cook until tender (about 8 to 10 minutes) and drain.
4. Combine chicken stock, butter and oil in a small pot.
5. Bring to a boil and remove from heat.
6. Add cooked orzo, herbs, zest and lemon.
7. Mix. Serve at room temperature.

OPTIONAL EXTRAS: Crumbled feta cheese, olives
Serves 4 to 6 as a side dish, depending on added extras.

Asparagus and Hazelnut Risotto

First seen in Hot Off the Griddle, April 2004

From Deborah Palmer of A Movable Feast

An especially good recipe for men who like to stir things up.  

INGREDIENTS

• 1 Tbsp butter
• 1 cup Arborio rice
• 1 medium onion, chopped
• 3 to 4 cups of chicken stock, heater to boiling and kept warm
• 1 bunch asparagus
• 1/4 to 1/2 cup hazelnuts, toasted with skins rubbed off
• 2 to 4 Tbsp freshly ground parmesan cheese
• Freshly ground black pepper to taste

METHOD

1. In a heavy bottomed pot, saute onion in butter for 2 to 3 minutes. Add rice and stir for 1 to 2 minutes.
2. Slowly begin adding stock 3/4 of a cup at a time for the first 3 or 4 additions, then 1/2 a cup at a time.
3. After each addition, gently stir rice while liquid is being absorbed.
4. Repeat process until liquid is absorbed or rice is just tender to the bite. This should take about 20 minutes.
5. Cut asparagus into 1 to 2 inch pieces. Add them with the toasted hazelnuts to the risotto.
6. Grate parmesan cheese over top.
7. Add a little pepper.

Serve and enjoy.

Celery Couscous Curry

This curry makes a quick side-dish.

INGREDIENTS

• 2 tbsp oil
• 3 cups chopped celery
• 1 medium-large onion, chopped
• 2 cloves garlic, minced
• 1 ½ tsp curry powder
• 1 ½ tsp cumin (ground)
• 1 tsp coriander (ground)
• ½ tsp turmeric
• 1 cup couscous
• 2 cups boiling water
• ½ tsp salt
• Optional: nuts, raisins, dried cranberries

METHOD

Heat the oil in a large skillet. Add the celery, onion, and spices. Stir over medium-high heat for 2–3 minutes. Add the garlic and couscous and stir for a minute or so.
Add the salt to the boiling water. Pour the water over the vegetable–couscous mixture. Stir once, then cover. Turn the element to the lowest setting and simmer for about 20 minutes, without lifting the lid.
Fluff the mixture and let it steam, covered, for about 5 minutes
Add nuts, raisins and/or cranberries.

Curried Fruit Wild Rice

A recipe from Company’s Coming by Jean Pare

INGREDIENTS

• 2 tsp canola oil
• 1 cup finely chopped onion
• 2 tsp curry powder
• 2 garlic cloves, minced (or 1/2 tsp of powder)
• 1 bay leaf
• 3 cups cooked wild rice
• 1 cup chopped cooking apple (such as McIntosh)
• 1/2 cup chopped dried apricot
• 1/2 cup chopped frozen (or fresh) mango pieces
• 1/2 cup evaporated milk
• 1/2 cup prepared chicken broth
• 1/4 cup dried cranberries
• 1/2 tsp lemon juice

METHOD

1. Heat canola oil in large saucepan on medium. Add onion. Cook, uncovered, for about 5 minutes, stirring often, until onion starts to soften.
2. Add next 3 ingredients. Stir (being careful not to break up the bay leaf). Cook for 1 minute.
3. Add remaining 8 ingredients. Stir. Bring to a boil. Reduce heat to medium-low.
4. Simmer, covered for 10 minutes, stirring occasionally, to blend flavours. Discard bay leaf.

Makes about 6 cups.

Garlicy Polenta Scramble with Basil & Cranberries

This garlicy Polenta acts as a new twist on an old Italian favourite. Makes a great side dish! (Vegan and Gluten Free!)

INGREDIENTS

• 1 package of Aurora Garlic and Basil Polenta 
• 3 tbsp olive oil
• 1/3 cup dried cranberries
• 1/2 cup fresh chopped basil
• 2-3 cloves crushed garlic
• 1/2 chopped onion
• salt and pepper to taste

METHOD

1. In a hot skillet, sautee onions and garlic in olive oil
2. Once onions are soft, add your Polenta (slicing it first and gradually scrambling it in the pan)
3. Add fresh basil, cranberries, and salt & pepper and continue to scramble your mixture. A hot skillet ensures a nice crispy texture, but be sure to keep your Polenta moving as it has a tendency to stick.

Once your mixture has darkened in colour and has formed a nice scramble, it’s ready to serve!

Jeweled Couscous

From Deborah Palmer of A Movable Feast

INGREDIENTS

• 2 cups quick cooking couscous
• 3 Tbsp butter or olive oil
• 2 or 3 steamed or sautéed zucchini squash (or another favourite like butternut)
• Chopped herbs such as chives, parsley, cilantro, etc.
• Salt to taste
• Dried fruits such as cranberries, apricots, currants, golden raisins, etc.
• Nuts such as walnuts, pumpkin seeds, almonds, cashews, etc. (you may choose to leave out all nuts according to dietary restrictions)
• ¼ tsp cinnamon and or ground coriander if desired
• 2 ½ to 3 cups of water or vegetable broth, brought to a boil

METHOD

1. In a medium skillet, sauté the squash just until tender.
2. Combine all ingredients except squash in a large microwave-proof bowl.
3. Cover the top of the bowl partially and heat on high for 3 minutes, checking after 3 minutes to stir and break up any clumps. Add more liquid if needed.
4. Microwave for 3 minutes more, then fluff up the grains. Gently stir in the squash.
5. Cover lightly after cooking.

Nutty Bulgur Pilaf

Originally published in Foodstuffs Hot Off the Griddle, November 1994.

INGREDIENTS

• 1 Tbsp vegetable oil
• 1 large carrot, finely diced
• Half onion, finely diced
• 1 cup bulgur
• 1 1/2 cups water
• 1/2 tsp salt
• 1/2 cup chopped pecans
• 1/2 cup chopped fresh parsley
• 1/4 cup chopped sweet red pepper

METHOD

1. In small heavy saucepan, heat oil over medium-high heat; add carrot and onion. #Cover and cook, stirring occasionally, for 3 to 4 minutes or until softened.
2. Add bulgur; cook, stirring, for 1 minute.
3. Add water and salt; bring to boil.
4. Reduce heat to low; cover and simmer for 20 to 25 minutes or until bulgur is tender and liquid is absorbed.
5. Add pecans, parsley, and red pepper (if using); toss lightly with fork to combine.
6. Taste and adjust seasoning if necessary.

Makes 4 servings.

Saffron Pilau

From Deborah Palmer of A Movable Feast

A heavenly feast of something yummy. 

INGREDIENTS

• 1 to 2 tsp saffron threads
• 2 cups boiling water
• 1 tsp salt
• 2 Tbsp butter OR one each oil and butter
• 2 Tbsp olive oil
• 1 large onion, finely chopped or sliced
• 3 Tbsp pine nuts
• 1 3/4 cups white long-grain rice
• 1/2 cup golden raisins or sultanas
• 6 green cardamom pods, shells lightly cracked
• 6 cloves
• Salt and pepper

METHOD
Toast saffron threads in a dry skillet, stirring over medium heat for about 2 minutes or until they give off aroma. Transfer immediately to a plate. Pour the boiling water into measuring cup. Stir in saffron and 1 tsp salt. Set aside for 30 minutes to infuse. Melt butter with oil in a skillet over medium high heat. Add onion and cook 5 minutes, stirring until softened. Lower heat. Stir in pine nuts. Cook for 2 minutes, stirring until golden brown. Take care not to burn. Stir in rice for about 1 minute, coating all grains with oil. Add raisins, cardamom, pods and cloves. Pour in the saffron-flavoured water and bring to a boil. Lower heat; cover and simmer 15 minutes without removing the lid. Remove from heat. Let stand 5 minutes without uncovering. Remove lid and check that rice is tender, all the liquid has been absorbed and the surface has small indentations all over. Using a fork, fluff up the rice.

Spicy Kasha

Looking for something new in your cereal bowl? Try this rich and exotic Russian breakfast treat.

INGREDIENTS

• 1 cup kasha (toasted buckwheat groats)
• 1 egg, lightly beaten
• 1/4 cup molasses
• 1/2 tsp ginger
• 1/4 tsp cinnamon
• 1/4 tsp salt
• 2 1/2 cups boiling water
• 3 Tbsp butter

METHOD

1. Mix the kasha and egg with a fork and put in a large heavy skillet over medium heat.
2. Stir until the grains separate, being careful not to burn the mixture.
3. Add remaining ingredients (except butter) and bring to a boil.
4. Reduce heat, cover and simmer until the kasha is tender and the liquid is absorbed—about 25 minutes.
5. Add butter and fluff with a fork.

Serve with light cream.