Gluten-Free Egyptian Koshari

Ingredients

• 1.5 cups Brown Rice
• 0.75 cups Brown or Green Lentils
• 1 can Canned Chickpeas
• 0.25 cup Olive Oil
• 1 large Red Onion
• 4 cloves Garlic
• 28 oz Crushed Tomatoes
• 2 tablespoons Tomato Paste
• 1 teaspoon Cumin
• 0.5 teaspoon Coriander
• 0.25 teaspoon Chili Powder
• 2 tablespoons Rice Vinegar
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper
• 1 tablespoon Tapioca Starch

Instructions

1. 1Measure 1.5 cups of Brown Rice into a medium saucepan. Add 3 cups of water and 0.5 teaspoon of Salt. Bring the mixture to a boil over high heat, then reduce the heat to low, cover the saucepan with a lid, and simmer for 15-20 minutes, or until all the water is absorbed and the rice grains are tender. Remove the saucepan from the heat and let it stand, still covered, for 5 minutes.
2. 2While the rice is cooking, measure 0.75 cups of Brown or Green Lentils into a small saucepan. Add 2 cups of water and 0.25 teaspoon of Salt. Bring the mixture to a boil over high heat, then reduce the heat to low, cover the saucepan with a lid, and simmer for 20-25 minutes, or until the lentils are tender but still hold their shape and are not mushy. Carefully drain any excess water from the lentils.
3. 3Open the 1 can of Canned Chickpeas, drain the liquid, and rinse the chickpeas thoroughly under cold water. Thinly slice the 1 large Red Onion into rings. In a large skillet, heat 0.25 cup of Olive Oil over medium-high heat to 375°F / 190°C. Add the sliced 1 large Red Onion to the hot oil and fry for 5-8 minutes, stirring occasionally, until the onions are golden brown and crispy. Using a slotted spoon, remove the crispy onions from the skillet and place them on a plate lined with paper towels to drain excess oil; reserve the olive oil in the skillet.
4. 4Mince the 4 cloves of Garlic. Add the minced 4 cloves of Garlic to the reserved olive oil in the large skillet. Cook over medium heat (325°F / 160°C) for 1 minute, stirring constantly, until the garlic is fragrant but not browned. Stir in the 28 oz of Crushed Tomatoes, 2 tablespoons of Tomato Paste, 1 teaspoon of Cumin, 0.5 teaspoon of Coriander, 0.25 teaspoon of Chili Powder, 2 tablespoons of Rice Vinegar, 0.25 teaspoon of Salt, and 0.5 teaspoon of Black Pepper. Bring the sauce to a gentle simmer, then reduce the heat to low and cook for 10 minutes, stirring occasionally.
5. 5Add the 1 tablespoon of Tapioca Starch directly into the simmering sauce. Stir constantly and vigorously for 5 minutes, ensuring no lumps form, until the sauce has thickened slightly and coats the back of a spoon.
6. 6In a large bowl, combine the cooked 1.5 cups of Brown Rice, the cooked 0.75 cups of Brown or Green Lentils, and the drained 1 can of Canned Chickpeas. Stir gently with a spoon to mix all the ingredients evenly.
7. 7To serve, spoon the combined rice, lentil, and chickpea mixture into individual bowls. Top each serving generously with the thickened tomato sauce and sprinkle with the crispy fried 1 large Red Onion.

Substitutions

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