Beef and Risoni Bowl

Heat a drizzle of olive oil in a medium frying pan over a medium-high heat. Add the beef rump and cook for 2-3 minutes on each side until browned (the beef will continue cooking in step 5). Remove from the pan and set aside on a plate to rest for 2 minutes. Dice into 1 cm pieces.

Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the brown onion, the carrot and the mild Moroccan spice blend and cook for 5-6 minutes, stirring occasionally, until softened and fragrant. Add the garlic and cook for 1 minute, or until fragrant.

While the veggies are cooking, pour the boiled water (check the ingredients list for the amount) into a jug and crumble in the beef stock cube. Whisk to dissolve the stock cube.

Add the diced tomatoes, the risoni and the beef stock liquid to the pan with the vegetables. Bring to the boil and stir to combine. Reduce the heat to low and simmer for 7-8 minutes, or until the risoni is ‘al dente’. TIP: You’ll know your risoni is ready when it's cooked but still a little firm to the bite. Add the diced beef and the baby spinach leaves and stir until the spinach is wilted. Remove from the heat.