Middle Eastern · Dinner
Egyptian Mixed Rice with Pasta and Lentils (Gluten-Free)
Egyptian koshari-style plate combining brown lentils, white rice, and gluten-free brown rice pasta layered together, topped with garlicky tomato sauce, crispy caramelized onions, and chickpeas. Finished with vinegar and spices for tangy depth and textural contrast.
$3
20 minsPrep
35 minsCook
55 minsTotal
MediumLevel
Nutrition per serving
639Calories
24.1gProtein
12.8gFat
117.2gCarbs
9.4gSugar
18.9gFiber
453mgSodium
0mgChol
1.8gSat Fat
1211mgPotassium
118mgCalcium
10.3mgIron
0mcgVitamin B12
11.2mgVitamin C
vegetarian
gluten-free
high-fiber
gluten-free
Instructions
1
Prep
Rinse brown lentils and white rice separately under cold water in a fine sieve until runoff clears.
2
Simmer
Bring a small pot of water to a boil over high heat, add lentils, and simmer uncovered for 18–20 minutes until tender and holding their shape.
3
Boil
In a separate pot, cook rice over medium heat for about 15 minutes until soft and water is absorbed.
4
Boil
Cook gluten-free brown rice pasta in salted boiling water over medium-high heat for 7–9 minutes until al dente, then drain.
5
Sauté
Heat 2 tablespoons olive oil in a skillet over medium-high heat, add onion, and cook for 12–15 minutes until deeply caramelized and crisp.
6
Simmer
Heat 1 teaspoon olive oil in a saucepan over medium heat, add garlic for 30 seconds, then stir in tomatoes, cumin, chili powder, salt, and pepper. Simmer for 8–10 minutes until thickened.
7
Build
Layer cooked rice, pasta, and lentils in a bowl, stir in vinegar, and top with chickpeas and tomato sauce.
8
Plate
Scatter caramelized onions over the top and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 420g2 cup dry brown lentils
- 90g1/4 cup dry white rice
- 110g1/2 cup dry gluten-free brown rice pasta
- 11 onion
- 6 cloves6 cloves garlic
- 200g200g canned tomatoes
- 90g90g cooked chickpeas
- 4 tbsp4 tbsp olive oil
- 2 tsp2 tsp white wine vinegar
- 1 tsp1 tsp ground cumin
- 1/2 tsp1/2 tsp chili powder
- salt, to taste
- black pepper, to taste
