Middle Eastern Beef & Pilaf Rice
with Greek-Style Yoghurt
Elevate your next serve of rice thanks to this aromatic beef pilaf recipe which will have you coming back for seconds...or thirds! The scattering of tart currants paired with a generous dollop of honey throughout the mixture cuts through the richness of the lamb mince for a well-rounded and complex mouthful.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
tomato paste
1 packet
currants
(May be present: Gluten, Wheat, Milk, Soy.)
1 packet
basmati rice
(May be present: Gluten, Wheat, Soy.)
1
brown onion
1
Capsicum
2 clove
garlic
1 packet
green beans
1 packet
beef mince
1 sachet
Middle Eastern seasoning
½ sachet
vegetable stock
1 packet
baby spinach leaves
1 packet
Greek-style yoghurt
(Contains: Milk;)
Not included in your delivery
olive oil
1.5 cup
water (for the rice)
1 tsp
honey
½ cup
water (for the beef)
Utensils
Cooking Steps
• Heat a large saucepan over medium-high heat with a drizzle of olive oil. • Add tomato paste and currants and cook, until fragrant, 1 minute. • Add the water (for the rice), basmati rice and a good pinch of salt. Stir, cover with a lid and reduce heat to low. • Cook for 10 minutes, then remove pan from heat. Keep covered until rice is tender and water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek!
• Meanwhile, thinly slice brown onion and capsicum. • Finely chop garlic. • Trim green beans and slice into thirds.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook onion and capsicum with a pinch of salt, tossing, until softened, 3-5 minutes. Transfer to a plate. • Return frying pan to high heat. Cook green beans and beef mince, breaking beef up with a spoon, until browned, 4-5 minutes.
TIP: Drain the oil from the pan at the end of this step for the best results!
• Reduce heat to medium-high, then stir in Middle Eastern seasoning, the honey and garlic. Cook until fragrant, 1 minute. • Add vegetable stock powder and the water (for the beef). Bring to a simmer and cook until slightly thickened, 1-2 minutes. Season to taste.
TIP: Add a splash more water to loosen the sauce, if needed!
• While the sauce is simmering, stir onion, capsicum and baby spinach leaves through the rice. • Season with salt and pepper.
• Divide pilaf rice between bowls. Top with Moroccan-spiced beef. • Serve with Greek-style yoghurt. Enjoy!
