Moroccan-Spiced Beef & Pilaf Rice

Name: Moroccan-Spiced Beef & Pilaf Rice with Greek-style Yoghurt
Total time: 30 min
Yield: 2
Cuisine: Middle East
Ingredients: 1 olive oil; 1 packet basmati rice; 1 brown onion; 1 carrot; 2 clove garlic; 1 bag green beans; 1 packet beef mince; 20 g butter; 1 sachet ras el hanout; 2 tsp honey; 1 packet currants; 1 packet tomato paste; 1 sachet vegetable stock powder; 1 bag baby spinach leaves; 1.5 cup water (for the rice); ½ cup water (for the beef); 1 packet Greek-style yoghurt

with Greek-style Yoghurt

4.5(844)

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Calories

:

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Protein

:

39.3g protein

Preparation Time

:

30 minutes

Difficulty

:

Medium

Allergens:

Milk
Wheat
Gluten
Soy
May contain traces of allergens
Milk

Roll up for our latest take on a pilaf – a Moroccan version with ras el hanout! This adventurous spice blend gives the beef an abundance of flavour while the garnishes of currants and yoghurt round out the meal perfectly.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

1 packet

basmati rice

(May be present: Wheat, Gluten, Soy.)

1

brown onion

1

carrot

2 clove

garlic

1 bag

green beans

1 packet

beef mince

1 sachet

ras el hanout

1 packet

currants

(May be present: Wheat, Gluten, Soy, Milk.)

1 packet

tomato paste

1 sachet

vegetable stock powder

1 bag

baby spinach leaves

1 packet

Greek-style yoghurt

(Contains: Milk;)

Not included in your delivery

1

olive oil

20 g

butter

(Contains: Milk;)

2 tsp

honey

1.5 cup

water (for the rice)

½ cup

water (for the beef)

Nutritional Values

Energy (kJ)3281 kJ

Fat28.9 g

of which saturates13 g

Carbohydrate89.6 g

of which sugars26.1 g

Protein39.3 g

Sodium854 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Lid

•Large Non-Stick Pan

Cooking Steps

PDF

1

• In a medium saucepan, add the water (for the rice), then bring to the boil. • Add basmati rice and a 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!

2

• Meanwhile, thinly slice brown onion. • Grate carrot. Finely chop garlic. • Trim green beans and slice into thirds.

3

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook onion and carrot with a pinch of salt, tossing, until softened, 3-5 minutes. Transfer to a plate. • Return frying pan to high heat with a drizzle of olive oil. When oil is hot, 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!

4

• Reduce heat to medium-high, then add the butter, ras el hanout, the honey, currants, tomato paste 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, 3-4 minutes. Season to taste.

TIP: Add a splash more water to loosen the sauce, if needed!