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Vermicelli's rice with meatballs in tomato sauce

Ingredients

400 g Egyptian rice
90 ml vermicelli
2 tbsp oil
500 g minced beef
2 tbsp tomato concentrate
1 tsp cinnamon
1 tps paprika
4 thin sliced onions
1/2 lemon, zested
50 g pine nuts
500 g tomato passata
oil
salt and pepper

Preparation

Let soak the rice 30 min. in tepid water. Rince and drain.

In a salad bowl, mix the minced beef, the pine nuts,the tomato concentrate, pepper and spices.

Then, form the meatballs 3 to 4 cm wide. In a pan, brown the onions. Set them aside and add the meatballs. When cooked, add the onions, the lemon zest and tomato passata. Let simmer 15 min. over low heat.

In a other pan, fry the vermicelli in oil for 3 to 4 min. When, they begin to turn golden, add the rice and stir 3-4 minutes over low heat. Add 75 ml water. Cover and let cook until complete absorption.

Serve with the meatballs.