Ras El Hanout Beef Bowl
with Pilaf Rice & Yoghurt
Roll up for our latest take on a pilaf – a Moroccan version with ras el hanout! This adventurous spice blend gives the beef an abundance of flavour while the garnishes of roasted almonds and lemon yoghurt round out the meal perfectly.
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.
Ingredients
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy.)
½
lemon
1
red onion
1
carrot
2 clove
garlic
1 bag
green beans
1 packet
beef mince
2 sachet
ras el hanout
1 packet
currants
(May be present: Wheat, Gluten, Soy, Milk.)
1 packet
tomato paste
1 packet
roasted almonds
(Contains: Almond; May be present: Soy, Milk, Peanuts, Sesame, Brazil nut, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut, Cashew, Pecan.)
1 bag
baby spinach leaves
1 packet
Greek-style yoghurt
(Contains: Milk;)
1 packet
vegetable stock powder
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk;)
1 tsp
honey
1.5 cup
water (for the rice)
½ cup
water (for the beef)
Utensils
Cooking Steps
In a medium saucepan, add the water (for the rice) and bring to the boil. Add the basmati rice and a pinch of salt, stir, cover with a lid and reduce the heat to low. Cook for 10 minutes, then remove the pan from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, slice the lemon into wedges. Thinly slice the red onion. Grate the carrot. Finely chop the garlic. Trim the green beans and slice into thirds.
Heat a large frying pan over a medium highheat with a drizzle of olive oil. Cook the onion and carrot with a pinch of salt until softened, 3-5 minutes. Transfer to a plate. Return the pan to a high heat with a drizzle of olive oil. When the oil is hot, cook the green beans and beef mince, breaking up with a spoon, until browned, 4-5 minutes.
Reduce the heat to medium-high and add the butter, ras el hanout, honey, currants, tomato paste (see ingredients) and garlic. Cook until fragrant, 1 minute. Add the vegetable stock powder and 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 if the sauce looks too thick.
While the beef is cooking, roughly chop the roasted almonds. Add the carrot and onion mix and baby spinach leaves to the rice. Gently toss together and season with salt and pepper.
While the beef is cooking, roughly chop the roasted almonds. Add the carrot and onion mix and baby spinach leaves to the rice. Gently toss together and season with salt and pepper.
