Egyptian Pea Stew
Recipe: #18788
May 03, 2015
Categories: Ground Beef, Peas Middle Eastern, Sunday Dinner, Beef Dinner, Ground Beef Dinner, more
"they wash rice in middle eastern countries , i dont , i like a firmer rice, add more water if you dont"
Original is 6 servings
Ingredients
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- RICE
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Nutritional
- Serving Size: 1 (512.3 g)
- Calories 563.6
- Total Fat - 33.4 g
- Saturated Fat - 10 g
- Cholesterol - 134.6 mg
- Sodium - 716 mg
- Total Carbohydrate - 20 g
- Dietary Fiber - 2.7 g
- Sugars - 3.8 g
- Protein - 43.8 g
- Calcium - 52.6 mg
- Iron - 5.9 mg
- Vitamin C - 11 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
In a pot, add the oil and then brown and onion the beef very well, seasoning with salt and pepper.
Step 2
Add your tomato paste and fry it around well so remove the raw flavor and create a caramelized taste. Add cinnamon here if you are using.
Step 3
Dump in the tomato puree and fry that around for a few seconds.
Step 4
Now add boiling water from the kettle to achieve a stew consistency.
Step 5
Add your peas and reduce heat to medium low, cover and simmer for 30 minutes or so.
Step 6
Rice: Saute your vermicelli noodles and keep a close eye, you just want them to turn golden (NOT to brown too much, they burn quickly!)
Step 7
Once they are golden add your strained washed rice and it will create a bit of a splash (so beware!)(i just add they rice because i have bewared and STILL got it )
Step 8
Stir it around for a few seconds so all the rice is coated with oil. 1 1/2 cup water for every 1 cup of rice works.
Step 9
Stir it around and throw in 1 tsp salt for every cup of rice, and let it boil rapidly for a few seconds , 90 seconds or so, and then cover and turn the temperature to low. It'll be done in 15-20 minutes.
Tips
No special items needed.
0 Reviews
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