Egyptian Koshary Pasta
- Active Time 50m
Makes 8 (1 cup) servings
This meatless dish layers common grains, such as rice, lentils and pasta with a tomato-cinnamon flavored sauce.
- 2 cups cooked rice
- 2 cups cooked penne pasta
- 2 tablespoons white vinegar
- 1 teaspoon McCormick Ground Cumin, divided
- 1/2 teaspoon McCormick Garlic Powder
- 1 cup cooked lentils
- One 15-ounce can crushed tomatoes
- 1/2 cup water
- 1 1/2 tablespoons sugar
- 3/4 teaspoon McCormick Ground Cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon McCormick Crushed Red Pepper
- 3 medium yellow squash, cut into 1/2-inch pieces (about 3 cups)
- 2 medium onions, thinly sliced (about 2 cups), optional*
Combine the rice and pasta; spoon into the bottom of a shallow serving platter. Keep warm.
Whisk together the vinegar, 1/2 teaspoon cumin and garlic powder in a medium bowl. Add the cooked lentils and stir to combine. Spoon over the rice and pasta.
Combine the 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 the squash. Spoon the tomato mixure over the lentil layer. Partially stir the tomato mixture into the other layers, but do not completely combine the 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.
Recipe reprinted by permission of McCormick&reg;. All rights reserved.
nutrition information per serving
169 calories; 1g total fat; 0mg cholesterol; 281mg sodium; 34g carbohydrates; 7g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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