Ingredients with Measurements:
- 1 cup basmati rice
- 1 cup brown lentils
- 1 cup elbow macaroni
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 cups fresh spinach, chopped
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon turmeric
- Salt and pepper to taste
- 4 cups water
Special Equipment Needed:
- Large pot with lid
- Colander
Step-by-Step Instructions:
1. Rinse the rice and lentils separately in a colander and set aside.
2. In a large pot, heat the olive oil over medium heat.
3. Add the chopped onion and minced garlic and sauté until the onion is translucent.
4. Add the cumin and turmeric and stir for 1 minute.
5. Add the rice and lentils to the pot and stir to coat with the spices.
6. Add the water and bring to a boil.
7. Reduce heat to low, cover the pot, and simmer for 20 minutes.
8. While the rice and lentils are cooking, cook the elbow macaroni according to the package instructions.
9. Once the rice and lentils are cooked, remove the pot from heat and let it sit for 5 minutes.
10. Fluff the rice and lentils with a fork and add the cooked macaroni and chopped spinach.
11. Stir to combine and let the spinach wilt for a few minutes.
12. Season with salt and pepper to taste.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Simmer on low heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 412
Fat: 7g
Carbohydrates: 71g
Protein: 18g
Fiber: 13g
Substitutions for ingredients:
- Brown rice can be used instead of basmati rice.
- Chickpeas or black beans can be used instead of lentils.
- Any type of pasta can be used instead of elbow macaroni.
- Kale or Swiss chard can be used instead of spinach.
Variations:
- Add diced tomatoes and chopped cilantro for a Mexican twist.
- Add raisins and almonds for a Middle Eastern twist.
- Add curry powder and coconut milk for an Indian twist.
Tips and Tricks:
- Rinse the rice and lentils separately to prevent them from sticking together.
- Use a fork to fluff the rice and lentils to prevent them from becoming mushy.
- Let the spinach wilt for a few minutes before serving to prevent it from becoming too soggy.
Storage Instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in the microwave or on the stove with a splash of water to prevent it from drying out.
Presentation Ideas:
Serve in a large bowl with a sprinkle of chopped parsley or cilantro on top.
Garnishes:
Chopped parsley, cilantro, or green onions.
Pairings:
Serve with a side of roasted vegetables or a fresh salad.
Suggested Side Dishes:
Roasted sweet potatoes, roasted Brussels sprouts, or a mixed greens salad.
Troubleshooting Advice:
- If the rice and lentils are too dry, add a splash of water and stir to combine.
- If the rice and lentils are too wet, remove the lid and let them cook for a few more minutes to evaporate the excess water.
Food Safety Advice:
- Rinse all vegetables and grains before cooking.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food History:
Kohsarii is a traditional Egyptian dish that originated in Cairo in the 19th century. It is typically made with rice, lentils, and macaroni and is often served with a spicy tomato sauce.
Flavor Profiles:
This dish is savory and aromatic with hints of cumin and turmeric.
Serving Suggestions:
Serve as a main dish or as a side dish with grilled chicken or fish.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Persian