Double Moroccan Plant-Based Mince & Spinach Rice
with Cucumber-Mint Salsa & Almonds
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
Baby Spinach Leaves
1 sachet
Chermoula Spice Blend
(May be present: Soy.)
3
Garlic
1 packet
Flaked Almonds
(Contains: Almond; May be present: Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Walnut.)
400 g
Plant-Based Mince
(Contains: Soy; May be present: Wheat, Gluten.)
1 packet
Mint
1
Tomato
1 packet
Basmati Rice
(May be present: Soy, Wheat, Gluten.)
1 packet
Tomato Paste
1
Cucumber
1 packet
Coconut Milk
Cooking Steps
• Finely chop garlic. • In a medium saucepan, heat a drizzle of olive oil over medium heat. • Cook half the garlic until fragrant, 1-2 minutes. Add basmati rice, the water and a generous pinch of salt. Stir, then bring to boil. • Reduce heat to low and cover with a lid. Cook for 10 minutes, then remove from heat. Keep covered until rice is tender and water is absorbed, 10 minutes. • Stir through baby spinach leaves until wilted.
TIP: The rice will finish cooking in its own steam, so don't peek!
When the rice has 10 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook plant-based mince, breaking up with a spoon, until just browned, 4-5 minutes. Cook in batches if your pan is getting crowded. • Reduce heat to medium, then return all mince to pan, add tomato paste, chermoula spice blend and remaining garlic. Cook until fragrant, 1 minute. • Stir in the coconut milk and a generous splash of water. Simmer until slightly thickened, 1-2 minutes. • Season to taste.
• Meanwhile, roughly chop cucumber, tomato and mint leaves. • In a medium bowl, combine cucumber, tomato and mint. Add a drizzle of olive oil and the white wine vinegar. Toss to coat. Season to taste.
• Divide spinach rice between bowls. Top with Moroccan plant-based mince and cucumber mint salsa. • Sprinkle with flaked almonds to serve. Enjoy!
