Moroccan-Spiced Plant-Based Mince & Pilaf Rice

Name: Moroccan-Spiced Plant-Based Mince & Pilaf Rice with Greek-Style Yoghurt
Total time: 30 min
Yield: 2
Cuisine: African
Ingredients: 1 packet Greek-Style Yoghurt; 200 g Plant-Based Mince; 1 sachet Ras El Hanout; Vegetable Stock Pot; 1 packet Currants; 1 packet Green Beans; 2 Garlic; 1 packet Baby Spinach Leaves; 1 Brown Onion; 1 packet Basmati Rice; 1 packet Tomato Paste; 1 Carrot; 1 tsp honey; ½ cup water (for the beef); 1 drizzle olive oil; 10 g butter; 1.5 cup water (for the rice)

with Greek-Style Yoghurt

Up to 180$ + Free Treats / Extras for Life

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

Tags:

Veggie

Allergens:

Milk

•Soy

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Greek-Style Yoghurt

(Contains: Milk;)

200 g

Plant-Based Mince

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

1 sachet

Ras El Hanout

Vegetable Stock Pot

1 packet

Currants

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

1 packet

Green Beans

Garlic

1 packet

Baby Spinach Leaves

Brown Onion

1 packet

Basmati Rice

1 packet

Tomato Paste

Carrot

Not included in your delivery

1 tsp

honey

½ cup

water (for the beef)

1 drizzle

olive oil

10 g

butter

(Contains: Milk;)

1.5 cup

water (for the rice)

Nutritional Values

Calories675 kcal

Energy (kJ)2820 kJ

Fat20.2 g

of which saturates8.6 g

Carbohydrate89.2 g

of which sugars25.1 g

Dietary Fibre18.9 g

Protein29.4 g

Sodium1310 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Lid

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 veggie mince, breaking beef up mince 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, 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!

• 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. • Serve with Greek-style yoghurt. Enjoy!