Kushari is an Egyptian dish that often includes rice, lentils and macaroni topped with tomato sauce and sauteed onions. It’s sort of a “kitchen sink” kind of dish and can include almost anything you have on hand. This is our take on this classic African dish using plump Kamut® Khorasan Wheat Berries instead of white rice. A meal unto itself, kushari needs no accompaniment. If Kamut® berries are hard to come by, regular wheat berries or brown rice can be substituted in a pinch.
- 1 cup Organic Kamut® Berries
- 1 cup Lentils
- 1 cup Whole Grain Elbow Macaroni
- Water as needed
- 4 medium Onions, halved & thinly sliced
- 1/4 cup Olive Oil
- 4 Garlic cloves, chopped
- 1 tsp ground Cumin
- 1/2 tsp Red Pepper Flakes
- 29 oz canned Tomato Puree
- Salt & Pepper to taste
Soak Kamut® berries in water overnight. Drain and rise berries.
Place Kamut® berries and 3 cups water in a pot on bring to a boil. Cover and reduce heat to low. Simmer until soft, about 1 hour. Drain off excess water.
Rinse lentils and place in a pot with 3 cups of water. Cover and bring to a boil. Let boil for 2 – 3 minutes then reduce heat to low and simmer until tender, about 25 – 30 minutes. Drain off excess water.
Cook macaroni in plenty of boiling salted water until tender, about 6 – 7 minutes. Drain.
While grains are cooking, prepare onions and tomato sauce.
Heat oil in a pan to medium-high and cook sliced onions until brown and crispy, about 10 minutes. Remove from pan and drain on paper towels. Season with salt.
In the same pan, add garlic, cumin and red pepper flakes and cook until fragrant, about 2 minutes. Add tomato puree and cook until heated through. Season with salt and pepper.
To serve, combine cooked Kamut® , lentils and macaroni. Top with tomato sauce and crispy onions.
Makes 8 servings.