Moroccan Plant-Based Mince & Spinach Rice

Name: Moroccan Plant-Based Mince & Spinach Rice with Cucumber-Mint Salsa & Almonds
Total time: 30 min
Yield: 2
Cuisine: Middle East
Ingredients: olive oil; 3 clove garlic; 1 packet basmati rice; 1 packet currants; 1.5 cup water (for the rice); 1 packet baby spinach leaves; 1 packet plant-based mince; 1 sachet chermoula spice blend; 1 packet tomato paste; ⅔ cup water (for the sauce); 20 g plant-based butter; 1 cucumber; 2 Baby Capsicum; 1 packet mint; drizzle white wine vinegar; 1 packet flaked almonds; 1 tsp sugar

with Cucumber-Mint Salsa & Almonds

Get up to $200 off!

Our plant-based mince looks, cooks and tastes a lot like the real deal, and stands up well to the cumin, paprika and turmeric in our chermoula spice blend. The spinach-laced basmati provides a touch of sweetness to enhance the Moroccan flavours and might be the yummiest way to get your greens in.

This recipe is under 650kcal per serving.*

Tags:

Plant Based

•Calorie Smart

•Over 30g protein

Allergens:

Soy

•Gluten

•Wheat

•Almond

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 Time15 minutes

DifficultyEasy

Ingredients

Serving amount

3 clove

garlic

1 packet

basmati rice

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

1 packet

currants

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

1 packet

baby spinach leaves

1 packet

plant-based mince

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

1 sachet

chermoula spice blend

(May be present: Soy.)

1 packet

tomato paste

cucumber

Baby Capsicum

1 packet

mint

1 packet

flaked almonds

(Contains: Almond; May be present: Milk, Peanuts, Sesame, Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)

Not included in your delivery

olive oil

1.5 cup

water (for the rice)

⅔ cup

water (for the sauce)

20 g

plant-based butter

drizzle

white wine vinegar

1 tsp

sugar

Nutritional Values

Energy (kJ)2667 kJ

Calories637 kcal

Fat18.7 g

of which saturates4.7 g

Carbohydrate79.3 g

of which sugars13.8 g

Dietary Fibre18.6 g

Protein31.4 g

Sodium1235 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Saucepan

•Lid

•Large Frying Pan

Cooking Steps

PDF

• 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, currants the water (for the rice) 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. • Reduce heat to medium, then add tomato paste, chermoula spice blend and remaining garlic. Cook until fragrant, 1 minute. • Stir in the water (for the sauce), the plant-based butter and a pinch of brown sugar. Simmer until slightly thickened, 1-2 minutes. • Season with salt and pepper to taste. Remove from heat.

• Meanwhile, roughly chop cucumber, baby capsicum and mint leaves. • In a medium bowl, combine cucumber, baby capsicum and mint. • Add a drizzle of olive oil and the white wine vinegar. Toss to coat. Season to taste.