Moroccan Plant-Based Mince & Spinach Rice
with Cucumber-Mint Salsa & Almonds
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 currant and spinach-laced basmati provides a touch of sweetness to enhance the Moroccan flavours, and might be the yummiest way to get your greens in.
Unfortunately, some of this week's ingredients were in short supply. As such, what you receive may be slightly different to what is pictured. Don't worry, the recipe will still be delicious, just be sure to follow your recipe card!
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.
Ingredients
3 clove
garlic
1 packet
basmati rice
1 bag
baby spinach leaves
1 packet
plant-based mince
(Contains Soy, Gluten, Wheat; May be present: Gluten, Wheat. )
1 packet
tomato paste
1 sachet
chermoula spice blend
1
cucumber
1
tomato
1 bag
mint
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
Not included in your delivery
olive oil
20 g
plant-based butter (for the sauce)
1 drizzle
white wine vinegar
1.5 cup
water (for the rice)
⅔ cup
water (for the sauce)
1 pinch
brown sugar
Nutritional Values
Utensils
Instructions
• Finely chop garlic. • In a medium saucepan, heat a drizzle of olive oil over medium heat. • Cook 1/2 the garlic until fragrant, 1-2 minutes. Add basmati rice, 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, 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!
