Sunwhite

Koshari

Prep time

15min

Cook time

60min

Koshari is the national dish of Egypt and is very popular because it is healthy, filling, and full of flavours.

Sunwhite® White Medium-Grain Calrose Rice

Sunwhite® White Medium-Grain Calrose Rice

Sunwhite® Calrose Rice is an oval medium-grain white rice known for its quality and taste. When cooked, Calrose rice becomes soft and tender with a tendency to stick together due to its succulent grains, allowing it to retain its moisture. Sunwhite® Calrose Rice is used in dishes that require a bit more creaminess as well as a side dish to compliment almost every meal. Its versatility means that it can be used in everything from starters and soups to desserts. For best results, rinse this rice with cold water. Drain well before cooking. All rice is naturally gluten-free. 4kg and 9kg packages are available in Jordan only.

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Ingredients to serve:

  • 1½ cup Sunwhite Medium Grain Rice (rinsed, soaked in water for 15min, drained)

  • 1 cup Brown Lentils (picked over and rinsed)

  • 1 cup Elbow Macaroni

  • 2 cup Tomato Sauce

  • ½ tsp Salt

  • ½ tsp Pepper

  • 2 tsp Vegetable Oil

  • 4 clove Garlic Cloves (minced)

  • 15 oz Cooked Chickpeas (rinsed, drained, and warmed)

  • 1 Water

  • ½ tsp Coriander

  • Cooking Oil

  • 1 Small Onion (grated)

  • 4 clove Garlic Cloves (minced)

  • 1 tsp Ground Coriander

  • ½ tsp Crushed Red Pepper Flakes ((optional))

  • 1 can Tomato Sauce

  • Salt And Pepper

  • 1 tbsp Distilled White Vinegar

  • 1 Crispy Onions

  • 2 Large Yellow Onions (thinly sliced)

  • ¼ cup Flour

  • 1 cup Vegetable Oil

Medium Grain

White medium grain rice is a round, tender and succulent grain, allowing it to lock in moisture when it is cooked. This rice is often used in dishes that require a bit more creaminess, like paella or risotto. It is also ideal in your favourite Middle Eastern, Korean and Spanish dishes.

Characteristics

Medium

Medium

Tender

Tender

Soft

Soft

Photo of Koshari

Method

  • Crispy onion topping:

    Transform those onion rings into golden nuggets of goodness by salting and coating them in flour. Remove any excess flour.

  • Sizzle those rings to perfection in a large skillet with cooking oil until they reach a tantalizing caramelized brown, making sure to stir often. Crispy but not burnt is the name of the game (15-20 minutes).

  • The Tomato Sauce:

    In a saucepan, heat 1 tablespoon cooking oil. Add the grated onion, cook on medium-high until the onion turns a translucent gold (do not brown). Now add the garlic, coriander, and red pepper flakes, if using, and sauté briefly until fragrant (30-45 seconds more).

  • Dive into tomato sauce bliss by stirring in the tomato sauce and a pinch of salt. Simmer and let it thicken for 15 minutes.

  • Stir in the distilled white vinegar and turn down the heat. Keep it warm and covered until it's time to dazzle.

  • Cooking the Koshari:

    Get ready to par-cook those lentils by boiling them with 4 cups of water in a medium pot or saucepan over high heat. After 15-17 minutes, drain them and season with a pinch of salt. (Note: when the lentils are ready, they should not be fully cooked. They should be only par-cooked and still have a bite to them as they need to finish cooking with the rice).

  • Drain the rice from its soaking water. Combine the par-cooked lentils and the rice in the saucepan over medium-high heat with 1 tablespoon cooking oil, salt, pepper, and coriander. After cooking for 3 minutes and stirring regularly, add warm water to cover the mixture by about 1 ½ inches (roughly 3 cups of water). Bring to a boil, then cover and cook until the rice and lentils are well cooked through and all the liquid is absorbed (about 20 minutes). Leave it covered and untouched for 5 minutes to achieve the perfect texture.

  • While the rice and lentils are cooking, cook the pasta according to package instructions by adding the elbow pasta to boiling water with a pinch of salt and a drizzle of oil. Cook until al dente, then drain.

  • Warm up the chickpeas in the microwave before serving.

  • To serve, distribute the rice and lentil mixture evenly on a serving platter. Top with the elbow pasta and half of the tomato sauce, then the chickpeas, and finally, half of the crispy onions for garnish. Make sure the rice is plain white and not colored. Avoid shaping the plate, distribute the food evenly. Serve, passing the remaining sauce and crispy onions separately.

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