| Bonnie S Benwick |
HERE’S a heartwarming plate full of familiar food with an unfamiliar name: Koshary.
It can be spelled and pronounced different ways and have other things mixed in, but the basics include rice, lentils and pasta.
What sets this version apart from the rest, to my mind, is the last-minute drizzle of melted butter with crushed red pepper flakes.
When that hits the fresh mint, the humble dish sings.
It’s a cinch to make with leftover rice and lentils. But if you don’t have those around, canned or boxed, cooked lentils and frozen cooked rice work just as well and are easily obtained.
(You may be able to score those two ingredients on a supermarket salad bar.)
A second batch created for purposes of the accompanying photo disappeared into my colleagues’ lunch bowls with lightning speed, which is just the kind of affirmation I like. – The Washington Post
THREE to four servings
Adapted from ‘Onions Etcetera: The Essential Allium Cookbook,’ by Kate Winslow and Guy Ambrosino (Burgess Lea Press, 2017).
1/2 cup dried ditalini pasta or macaroni (may substitute 1 cup-ish leftover cooked pasta)
One large yellow onion
Two tablespoons extra-virgin olive oil
Leaves from two stems fresh mint
1 1/4 cups cooked lentils (from one 14-ounce can)
1 1/4 cups tomato sauce
1 1/4 cups cooked brown rice (may substitute white rice)
Freshly ground black pepper
Three tablespoons unsalted butter
Pinch crushed red pepper flakes
Bring a medium pot of water to a boil over high heat. Add a generous pinch of salt and then the dried pasta. Cook according to the package directions, then drain.
Meanwhile, cut the onion into 1/2-inch dice. Heat the oil in a medium skillet over medium heat.
Once the oil shimmers, stir in the onion and cook for about 10 minutes, stirring occasionally, until golden and browned in spots. Chop the mint leaves while the onion is cooking. Drain and…