Grain/Gluten Free Egyptian Koshari

By Ashley Miers

INGREDIENTS: Koshari
2 Tbsp EVOO
1 cup brown rice
2 cups small whole wheat, gluten-free or grain-free macaroni
1/4 package whole wheat, gluten-free or grain-free capellini or vermicelli
2 cups organic chicken bone broth
1 cup cooked brown lentils (canned or vacuum sealed work well), drained
1 can garbanzo beans, drained
2 tsp cumin
1 8 oz can fried onion pieces

INGREDIENTS: Sauce
2 Tbsp EVOO
2 small yellow onions, diced
4 cloves garlic, crushed in a garlic crusher or finely minced
2 15oz cans unseasoned tomato sauce (cooked/pureed tomatoes)
4 tsp baharat spice blend (order online)
2 Tbsp red wine vinegar
1/2 to 1 lb (depending on preference) chopped baby spinach

PREPARE

1. Prepare the brown rice (this can be done 1-2 days ahead of time if preferred). Combine the rice with the chicken bone broth in a rice cooker, or prepare on stove top according to package directions (most likely bringing rice and chicken stock to a boil, then reducing heat to low, covering and simmering for 15 minutes or until rice is tender and chicken stock is absorbed). Set aside.

2. Heat the EVOO over medium heat in a medium sized frying pan or skillet. Break capellini (or vermicelli if using) into 1 inch pieces and add to pan. Cook, stirring constantly, until pasta is lightly browned. Turn off heat and let cool several minutes.

3. Bring a large pot of water to boiling over high heat. Add the macaroni and fried capellini/vermicelli. Cook until tender, then drain, spray with EVOO spray, toss to coat, and set aside.

4. Combine the lentils, garbanzo beans and cumin in a large bowl and stir to coat. Then add the rice and cooked pasta and mix to combine. Set aside.

5. For the sauce, heat EVOO over medium heat in a large saucepan or pot. Add the diced onions and cook, stirring, until translucent (5-7 minutes). Add the crushed garlic and cook, stirring, 1-2 minutes more.

6. Add the tomato sauce, baharat, and red wine vinegar. Reduce heat to low. Cook, stirring occasionally for 10 minutes. Add the chopped spinach and cook, stirring occasionally, 5-10 minutes more until spinach is wilted and well integrated with the sauce. Remove from heat.

7. To serve, spoon desired amount of koshari mixture onto a plate or into a bowl, then top with desired amount of sauce and crispy fried onion pieces. Enjoy!

SERVING SUGGESTION

Koshari is pictured with a pan-fried barramundi fish fillet. To prepare the fish this way, I simply heat 1 Tbsp of butter in a medium sized frying pan over medium-high heat, add two thawed fish fillets, sprinkle with salt and pepper, cover and cook for about 10 minutes or until fish flakes easily apart. Spoon the juice of 1/2 a lemon over the fish in the last 2 minutes of cooking.

*Note: For the pasta ingredients (macaroni, capellini, etc), try whole wheat, gluten-free or grain-free versions depending on your preference and dietary goals. There are a variety of grain-free pastas made from black beans, lentils, chickpeas, mung beans or other similar ingredients, and I recommend experimenting to find the options you like best.