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200g Easy cook long grain rice
1 x 235g tin Green lentils, drained
200g Macaroni
400ml Vegetable stock
1 Onion
1 tin Chopped tinned tomatoes
4 tsp in total Ras el hanout spice mix Use either pre-bought or the recipe on the website to ake your own
1 clove Garlic, crushed
1 tbsp White wine vinegar
for frying onions Olive oil
optional for garnish Chilli flakes

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    • Serves 4
    • Easy


    This is a recipe for the National dish of Egypt. It’s really easy and contains rice and pasta (two easy-winners for most kids). It’s also a great store-cupboard recipe as all of the ingredients it uses are either dried or tinned (excluding the onions and garlic). It’s vegetarian (vegan even!) and also those following a gluten-free diet. But obviously can be enjoyed by everyone else too!

    In terms of timing, this is a really speedy dish but making the tomato sauce ahead makes it even more speedy. The tomato sauce could easily be made in bulk and frozen and even used in other dishes.

    This recipe serves 4 adults. It’s nearly impossible to estimate how many in a family it might feed as different aged children will eat different sized portions! It easily feeds 2 adults and 2 young children with lots of left-overs!

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    Cook the rice by absorption method: place 200g long grain rice in a small saucepan. Add 400ml boiling vegetable stock to the pan. Heat until the water boils and reduce the heat to as low as possible (using the smallest ring or burner possible on your hob). Cover tightly with foil and pan lid and cook for 20 minutes. After this time, remove from the heat and leave to stand for at least 5 minutes


    Meanwhile make the tomato sauce. Blend 1 tin of tomatoes. Heat in a pan with the white wine vinegar and 2 tsp of ras el hanout and cook for 10-15 minutes.


    Cook the pasta until tender.


    Slice the onions and in a frying pan shallow fry in olive oil until crispy (this may take 10-15 minutes)


    Once the rice and pasta are cooked, mix the drained pasta with drained lentils and rice. Add 2 tsp Ras el hanout and a pinch of salt and mix well.


    Serve with tomato sauce and crispy onions on top. Garnish with chilli flakes (optional).

    Alison Lyles

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