Shiro Wat

350g Jasmine or Basmati Rice (700g cooked)
350g Water

150g Onions
4 Cloves Garlic
4 tsp Berbere

200g Butternut Squash
200g Corn

540g Tofu
200g Tomato
150g Peanut Butter

Salt and Pepper to taste

Prepare Rice. Heat oil in a wok. Cook onions and garlic until soft. Add berbere and cook a minute until aromatic. Add squash and cook until soft. Add corn and tofu and cook a few more minutes. Add tomato and peanut butter and stir to fully combine. Cook a few minutes until it begins to simmer. Mix in rice.

Yield: Approx. 2150g

Ethiopian Lentils with Sweet Potatoes

120g Dried Lentils (300g cooked)
270g Water

250g Jasmine or Basmati Rice (500g cooked)
250g Water

225g Sweet Potato
125g Onion
3 Cloves Garlic
125g Peppers
125g Green Beans
225g Tomatoes

2 tsp Berbere
1 tsp Ground Ginger
1 tsp Paprika

Salt and Pepper to taste

Yield: Approx. 1650g

Cook lentils and rice. Prepare sweet potatoes as desired. Heat oil in a wok. Saute onions and garlic until translucent. Add berbere, ginger, and paprika and saute a few minutes until aromatic. Add peppers and green beans and cook a few more minutes. Add tomatoes and and cook for a few more minutes. Mix in lentils and rice. Season with salt and pepper to taste.

Yemiser W'et

160g Dried Lentils (400g cooked)
360g Water

275g Jasmine or Basmati Rice (550g cooked)
275g Water

200g Onion
3 Cloves Garlic

2 tsp Berbere
1 tsp Cumin
1 tsp Paprika

300g Tomatoes
200g Peas

Salt and Pepper to taste
Yogurt for topping

Yield: Approx. 1650g

Cook lentils and rice. Heat oil in a wok. Saute onions and garlic until translucent. Add berbere, cumin, and paprika and saute a few minutes until aromatic. Add tomatoes and peas and cook for a few more minutes. Mix in lentils. Season with salt and pepper to taste. Serve over rice and top with yogurt if desired.