Moroccan-Spiced Double Beef & Pilaf Rice
with Veggies, Greek-Style Yoghurt & Currants
- Milk
- May contain traces of allergens
- Gluten
- Soy
- Wheat
- Milk
Tonight’s tasty Middle Eastern seasoning gives this pilaf beef an abundance of flavour. Studded with currants, green beans and carrot, all you need is some Greek-style yoghurt to round out the meal perfectly.
Ingredients
1 packet
Baby Spinach Leaves
1 packet
Basmati Rice
(May be present: Gluten, Soy, Wheat.)
500 g
Beef Mince
1
Brown Onion
1
Carrot
1 packet
Currants
(May be present: Gluten, Milk, Soy, Wheat.)
2
Garlic
1 packet
Greek-Style Yoghurt
(Contains: Milk)
1 packet
Green Beans
1 sachet
Middle Eastern seasoning
1 sachet
Vegetable Stock Pot
1 packet
Tomato Paste
1 packet
Parsley
Utensils
Cooking Steps
• 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!
• Meanwhile, thinly slice brown onion. • Grate carrot. 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 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!
• Reduce heat to medium-high, then stir in the butter, middle eastern seasoning, the honey, currants, tomato paste and garlic. Cook until fragrant, 1 minute. • Add stock concentrate 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!
• While the sauce is simmering, stir carrot, onion and baby spinach leaves through the rice. • Season with salt and pepper.
• Divide pilaf rice between bowls. Top with Moroccan-spiced beef and tear over parsley. • Serve with Greek-style yoghurt. Enjoy!
