Cheesy 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 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.
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
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
1 packet
tomato paste
1
cucumber
2
Baby Capsicum
1 packet
Mint
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 packet
Cheddar cheese
(Contains Milk;)
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
Utensils
Instructions
• 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. Sprinkle with Cheddar cheese, 1 minute. 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.
• Divide spinach rice between bowls. Top with Moroccan plant-based mince and cucumber mint salsa. • Sprinkle with flaked almonds to serve. Enjoy!