Ingredients with Measurements:
- 1 cup of brown lentils
- 1 cup of white rice
- 1 cup of elbow macaroni
- 2 large potatoes, peeled and cubed
- 1/2 cup of olive oil
- 1/4 cup of white vinegar
- 1 teaspoon of cumin
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/4 teaspoon of cayenne pepper
- 1/2 cup of chopped parsley
- 1/2 cup of chopped green onions
Special Equipment Needed:
- Large pot
- Colander
- Mixing bowl
- Baking sheet
Step-by-Step Instructions:
1. Rinse the lentils and place them in a large pot with 3 cups of water. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until tender.
2. Rinse the rice and add it to the pot with the lentils. Add 2 cups of water, bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the rice is cooked.
3. Cook the elbow macaroni according to package instructions. Drain and set aside.
4. Preheat the oven to 400°F. Toss the cubed potatoes with 2 tablespoons of olive oil, 1 teaspoon of cumin, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Spread them out on a baking sheet and bake for 20-25 minutes, or until golden brown.
5. In a mixing bowl, whisk together 1/2 cup of olive oil, 1/4 cup of white vinegar, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 1/4 teaspoon of cayenne pepper.
6. Add the cooked lentils, rice, macaroni, and roasted potatoes to the mixing bowl. Toss everything together until well combined.
7. Add the chopped parsley and green onions to the mixing bowl and toss again.
Time:
Preparation time: 15 minutes
Cooking time: 45-50 minutes
Temperature:
Oven temperature: 400°F
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 480
Fat: 23g
Carbohydrates: 58g
Protein: 13g
Fiber: 10g
Sugar: 2g
Substitutions for ingredients:
- You can use any type of lentils you prefer.
- You can use any type of rice you prefer.
- You can use any type of pasta you prefer.
- You can use any type of vinegar you prefer.
Variations:
- Add chopped tomatoes or cucumbers for extra freshness.
- Add feta cheese or olives for a Mediterranean twist.
- Add grilled chicken or shrimp for extra protein.
Tips and Tricks:
- Make sure to rinse the lentils and rice before cooking to remove any debris.
- You can cook the lentils and rice in a rice cooker for easier preparation.
- Make sure to toss the salad well to distribute the dressing evenly.
- You can make this salad ahead of time and store it in the fridge for up to 3 days.
Storage Instructions:
Store the salad in an airtight container in the fridge for up to 3 days.
Reheating Instructions:
Reheat the salad in the microwave or on the stovetop until warmed through.
Presentation Ideas:
Serve the salad in a large bowl or platter and garnish with extra parsley and green onions.
Garnishes:
- Chopped parsley
- Chopped green onions
- Feta cheese
- Olives
Pairings:
- Grilled chicken or shrimp
- Roasted vegetables
- Pita bread
Suggested Side Dishes:
- Hummus and pita bread
- Greek salad
- Tzatziki sauce
Troubleshooting Advice:
- If the lentils or rice are too dry, add a splash of water or broth to moisten them.
- If the salad is too dry, add more dressing or olive oil.
Food Safety Advice:
- Make sure to cook the lentils and rice thoroughly to avoid any foodborne illnesses.
- Store the salad in the fridge at 40°F or below to prevent bacterial growth.
Food History:
Kohsarii is a traditional Egyptian dish made with rice, lentils, and macaroni. It is often served with a spicy tomato sauce and fried onions. Potato salad is a popular side dish in many cultures, often served at picnics and barbecues.
Flavor Profiles:
This salad is savory and slightly spicy, with a mix of textures from the lentils, rice, macaroni, and roasted potatoes.
Serving Suggestions:
Serve this salad as a main dish or as a side dish at your next gathering. It pairs well with grilled meats or roasted vegetables.
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