Gluten-Free Koshary
Elevate your culinary repertoire with this Gluten-Free Koshary, a mouthwatering twist on Egypt’s beloved street food. Packed with hearty brown rice, tender green lentils, and gluten-free penne pasta, this recipe delivers the comforting layers of texture and bold flavors Koshary is known for—while staying fully gluten-free. The rich tomato sauce, infused with garlic, cumin, and a hint of cayenne pepper, adds a zesty kick, while crispy golden onions and creamy chickpeas create the ultimate garnish. Perfect for both weeknight dinners and impressing guests, this dish is a satisfying and nutritious one-pot wonder that’s naturally vegetarian, high in protein, and bursting with Middle Eastern inspiration. Serve it warm and relish each layer of flavor-packed goodness!
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Recipe Information
Ingredients
- 1 cup Brown rice
- 2 cups Water
- 1 cup Green lentils
- 1 cup Gluten-free penne pasta
- 1.5 teaspoons Salt
- 4 tablespoons Olive oil
- 2 medium Yellow onions
- 4 Garlic cloves
- 15 ounces Canned crushed tomatoes
- 1 teaspoon Ground cumin
- 0.5 teaspoon Cayenne pepper
- 2 tablespoons White vinegar
- 1 cup Chickpeas, canned and drained
Instructions
Rinse the brown rice under cold water until the water runs clear. In a medium saucepan, combine the rice with 2 cups of water and 0.5 teaspoon of salt. Bring to a boil, reduce heat to low, cover, and simmer for 35 minutes, or until the rice is cooked through and the water is absorbed. Set aside.
While the rice is cooking, rinse the lentils and place them in a separate pot with enough water to cover by at least an inch. Bring to a boil, reduce the heat, and simmer for about 20-25 minutes, until tender but still holding their shape. Drain and set aside.
Cook the gluten-free penne pasta according to package instructions in salted water. Drain and set aside.
Slice the onions very thinly. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the onions and a pinch of salt and cook, stirring frequently, until they become golden brown and crispy, about 15-20 minutes. Remove them with a slotted spoon and drain on paper towels to remove excess oil.
In the same skillet, add the remaining 2 tablespoons of olive oil. Mince the garlic and sauté in the oil for 1-2 minutes. Add the crushed tomatoes, cumin, cayenne pepper, 1 teaspoon of salt, and vinegar. Simmer the sauce over medium heat for 15 minutes, stirring occasionally, until it thickens slightly. Adjust seasoning if needed.
In a large serving bowl or on a platter, layer the rice, lentils, and pasta. Drizzle generously with the tomato sauce.
Top with chickpeas and the crispy onions.
Serve warm, and enjoy your flavorful Gluten-Free Koshary.
Nutrition Facts
Calories |
1913 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.8 g | 88% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4557 mg | 198% | |
| Total Carbohydrate | 282.1 g | 103% | |
| Dietary Fiber | 48.5 g | 173% | |
| Total Sugars | 42.3 g | ||
| Protein | 55.3 g | 111% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 414 mg | 32% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 3437 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
