Ingredients with Measurements:
- 1 cup of rice
- 1 cup of brown lentils
- 1 cup of elbow macaroni
- 1 can of chickpeas, drained and rinsed
- 1 large onion, diced
- 2 cloves of garlic, minced
- 2 tablespoons of olive oil
- 2 tablespoons of tomato paste
- 2 tablespoons of red wine vinegar
- 1 teaspoon of cumin
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 4 cups of water
Special Equipment Needed:
- Large pot
- Colander
- Skillet
Step-by-Step Instructions:
1. Rinse the rice and lentils in a colander and set aside.
2. In a large pot, bring 4 cups of water to a boil.
3. Add the rice and lentils to the pot and stir.
4. Reduce the heat to low and cover the pot. Let the rice and lentils simmer for 20-25 minutes or until tender.
5. While the rice and lentils are cooking, cook the elbow macaroni according to package instructions.
6. In a skillet, heat 2 tablespoons of olive oil over medium heat.
7. Add the diced onion and minced garlic to the skillet and sauté until the onion is translucent.
8. Add the tomato paste, red wine vinegar, cumin, salt, and black pepper to the skillet and stir.
9. Add the chickpeas to the skillet and stir until coated in the tomato paste mixture.
10. Once the rice and lentils are cooked, drain any excess water and return the pot to the stove over low heat.
11. Add the cooked elbow macaroni to the pot with the rice and lentils and stir.
12. Add the chickpea mixture to the pot and stir until all ingredients are combined.
13. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 30-35 minutes
Temperature:
Low heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 400
Fat: 8g
Carbohydrates: 70g
Protein: 16g
Fiber: 14g
Substitutions for ingredients:
- White rice can be substituted for brown rice.
- Any type of pasta can be substituted for elbow macaroni.
- White vinegar can be substituted for red wine vinegar.
Variations:
- Add diced tomatoes to the chickpea mixture.
- Add chopped parsley or cilantro as a garnish.
- Add a dollop of plain yogurt on top of each serving.
Tips and Tricks:
- Rinse the rice and lentils before cooking to remove any debris.
- Cook the elbow macaroni separately to prevent it from becoming mushy.
- Sauté the onion and garlic until the onion is translucent to bring out their flavors.
Storage Instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in the microwave or on the stove over low heat until heated through.
Presentation Ideas:
Serve in a bowl with a sprinkle of chopped parsley or cilantro on top.
Garnishes:
Chopped parsley or cilantro
Pairings:
Kushari can be served as a main dish on its own or paired with a side salad.
Suggested Side Dishes:
- Greek salad
- Tabbouleh salad
- Cucumber and tomato salad
Troubleshooting Advice:
- If the rice and lentils are too dry, add a small amount of water to the pot and stir until the desired consistency is reached.
- If the chickpea mixture is too thick, add a small amount of water to the skillet and stir until the desired consistency is reached.
Food Safety Advice:
- Make sure all ingredients are cooked to their proper temperature before serving.
- Store any leftovers in the refrigerator within 2 hours of cooking.
Food History:
Kushari is a popular Egyptian dish that originated in the 19th century. It is a combination of rice, lentils, and macaroni that was created to provide a filling and nutritious meal for the working class.
Flavor Profiles:
Kushari is a savory dish with a combination of textures from the rice, lentils, and macaroni. The chickpea mixture adds a tangy and slightly spicy flavor.
Serving Suggestions:
Serve hot as a main dish with a side salad.
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Region: Egyptian