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Egyptian Koshary Pasta

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Source: McCormick®

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Yield: Makes 8 (1 cup) servings

This meatless dish layers common grains, such as rice, lentils and pasta with a tomato-cinnamon flavored sauce.

RECIPE INGREDIENTS

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

1 can (15 ounces) 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*

DIRECTIONS

Combine rice and pasta; spoon in bottom of shallow serving platter. Keep warm.

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.

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.

Recipe reprinted by permission of McCormick®. All rights reserved.
Date Added: 01/01/2008

Nutrition Facts per Serving
Yield: Makes 8 (1 cup) servings

Calories:

169

Fat. Total:

Protein:

Carbohydrates, Total:

34g

Sodium:

281mg

% Cal. from Fat:

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