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SUZY JOHNSON
Tomato pilaf with green beans and merguez
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Ingredients
Directions
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Cut the tomatoes into pieces. Chop the onion coarsely. Puree the tomatoes with the stock and grated lemon peel in the blender until a sauce. Heat half of the olive oil in a pan and gently fry the onion. Stir in the tomato paste and rice and fry for 1-2 minutes. Pour in the tomato sauce and bring to the boil while stirring. Boil the rice gently for 15-20 minutes.
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Remove the green beans. Cook the green beans in a pan with plenty of boiling water with salt in 8-10 minutes until al dente.
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Heat the other half of the olive oil in a frying pan and fry the chipolata around brown and cooked in 4-6 minutes. Serve the tomato pilaf with the green beans and sausages.
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Nutrition
585Calories
Fat37% DV24g
Protein34% DV17g
Carbs24% DV71g
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