Lily - Barley and Pasta

[Guest guest]

Lily - Koshary, an Egyptian pasta, rice, and lentils dish might work

for you. Just substitute the barley for the rice. I use lots more

carmelized onions. Love them!!!

 

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Egyptian Koshary Pasta

2 cups cooked rice

2 cups cooked pasta (macaroni is commonly used in Egypt)

2 tablespoons white vinegar (or more to taste. I use Japanese rice

vinegar)

1 teaspoon Ground Cumin , divided

1/2 teaspoon Garlic Powder

1 cup cooked lentils

1 can (15 ounces) crushed tomatoes (use the ones with jalapenos for

some buzzzzzzzz)

1/2 cup water

1 1/2 tablespoons brown sugar

3/4 teaspoon Ground Cinnamon (or more to taste)

1/2 teaspoon salt

1/4 teaspoon Crushed Red Pepper Flakes (or more to taste!!!)

3 medium yellow squash, cut into 1/2-inch pieces (about 3 cups)

2 medium onions, thinly sliced (about 2 cups), optional

 

 

 

1. Combine rice and pasta; spoon in bottom of shallow serving

platter. Keep warm.

2. Whisk together vinegar, 1/2 teaspoon cumin, and garlic powder in a

medium bowl. Add cooked lentils and stir to combine. Spoon over rice

and pasta.

3. Combine tomatoes, water, sugar, cinnamon, salt, remaining 1/2

teaspoon cumin and red pepper in a medium saucepan. Cook over medium

heat about 5 minutes or until heated through, stirring occasionally.

Stir in squash. Spoon tomato mixure over lentil layer. Partially stir

tomato mixture into other layers, but do not completely combine all

layers. If desired, prepare crisp-brown onions as directed below and

add as a topping.

*Cook onions in large skillet with 1 tablespoon oil over high heat,

stirring frequently, until brown and slightly crispy, about 10

minutes.

Nutritional Information

Calories: 169, Fat: 1 g, Cholesterol: 0 mg, Sodium: 281 mg,

Carbohydrates: 34 g, Protein: 7 g

Source: touregypt.net

Formatted by Chupa Babi in MC: 02.26.06

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