I am really excited by Koshari rice 🙂
To me it’s like a new Invention of taste, possibly a little bit like curry there are similiar but different versions .
All scrummy but this to me can’t be rushed…….
Egyptian rice! a street food that I would truly love have made for me and buy in its home place 🙂
If you are not familiar with it it sounds rather strange!
To me it has become intriguing what’s not to like about a spiced tomato sauce,.
Underneath is rice with surprises including mustard seeds , cumin,other spices Green lentils. On top are Onions that have been loved and adored for an hour as they become crispy.
Oh and then the addition of Macaroni!!!!
Believe me it works!
I am inventing a hashtag for my love of a happy Friday moment!
And that amazing mother of a tomato spiced sauce that mothers the whole dish and makes it amazing 🙂
Layers of crazy happiness:)
Will post my recipe ASAP 😉
I would love everyone to share their #fridaymydaymoments
I am not giving my recipe away……, (yet) 💜🌱
This was super easy to make and is slimming world friendly!!!
I had some quorn chilli left over and some red peppers and spinach that needed using up along with some odds and ends of cheese that needed using up.
I roasted 3 peppers in the oven with olive oil ( fry light if you are slimming world)
Once they have cooled chop into large chunks and mix with 3 large handfuls of spinach.
Cook some savoury vegetable rice according to the packet instructions, I used some from Aldi which cost 25 p!!!
Layer pepper and spinach mix, rice, chilli and repeat!
Ending with a sprinkle of cheese and I added some chopped up fresh coriander on top.
When you are ready
When you are ready to eat bake in the oven until piping hot and all the cheese has melted.
Perfect served with a Green salad.
Simple and delicious this will become a lifetime favorite for me, but lets you an I keep this recipe a secret it is simple and nutritious and speaks for itself……….where has this been all of my life?
150g of basmati rice
150g of red lentils
1 tbsp of Rapeseed oil
1 medium onion
1 tsp ground cumin
8 bruised cardomon pods
450 mls of vegetable stock
1 large ripe Avocado
large beef tomato
tbsp of chopped coriander
Soak the lentils for 20 mins and rinse well.
Fry the onion gently for 10 mins then add the cumin bay leaf and cardomon cook for a few moments stirring all of the time.
then add the rice, lentils and stock. bring to the boil then put a lid on the pan and simmer.
serve with a mixture of chopped avocado, tomato,mixed with lemon juice and coriander on top.