Delectable Egyptian Vegetarian Kushari: A Flavorful Twist on a Classic

Allergens

Wheat, Tree Nuts (Pine Nuts)

Ingredients

• 1 cup rice, uncooked
• 1 cup lentils, uncooked
• 1/2 cup macaroni, uncooked
• 1/2 cup vermicelli, broken into pieces
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 can (14.5 oz) tomatoes, diced
• 2 cups vegetable broth
• 1 tablespoon cumin powder
• 1 teaspoon paprika
• Salt and pepper, to taste
• 1/4 cup vinegar
• 1/2 cup fresh parsley, chopped
• 1/2 cup raisins
• 1/2 cup pine nuts, toasted

Instructions

1. In a large pot, bring 3 cups of water to a boil. Add the rice and cook for 5 minutes. Drain and set aside.
2. In the same pot, bring 3 cups of water to a boil, add lentils and cook for 10 minutes. Drain and set aside.
3. Cook macaroni according to package directions, drain and set aside.
4. In a large skillet, sauté onions and garlic until softened. Add tomatoes, vegetable broth, cumin powder, paprika, salt, and pepper. Bring to a boil and simmer for 10 minutes.
5. Combine rice, lentils, macaroni, and sauce in a large mixing bowl. Mix well.
6. Stir in vinegar, parsley, raisins, and pine nuts. Taste and adjust seasoning if necessary.
7. Serve hot or cold, garnished with additional parsley and pine nuts.

Chef’s Insight

Feel free to adjust the seasoning according to your taste preferences. - Experiment with different grains or pasta types for a unique twist on this classic dish.

Notes

Ensure all ingredients are fresh and of high quality for the best results.