Moroccan-Spiced Beef & Pilaf Rice
with Greek-style 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 currants and 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. )
1
brown onion
1
carrot
2 clove
garlic
1 bag
green beans
1 packet
beef mince
1 sachet
ras el hanout
1 packet
currants
(May be present: Gluten, Wheat, Milk, Soy. )
1 packet
tomato paste
1 sachet
vegetable stock powder
1 bag
baby spinach leaves
1 packet
Greek-style yoghurt
(Contains Milk;)
Not included in your delivery
1
olive oil
20 g
butter
(Contains Milk;)
2 tsp
honey
1.5 cup
water (for the rice)
½ cup
water (for the beef)
Nutritional Values
Utensils
Instructions
• In a medium saucepan, add the water (for the rice), then bring to the boil. • Add basmati rice and a pinch of salt. Stir, cover with a lid and reduce heat to low. • Cook for 10 minutes, then remove pan from heat. Keep covered until rice is tender and water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek!
• Meanwhile, thinly slice brown onion. • Grate carrot. Finely chop garlic. • Trim green beans and slice into thirds.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook onion and carrot with a pinch of salt, tossing, until softened, 3-5 minutes. Transfer to a plate. • Return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook green beans and beef mince, breaking beef up with a spoon, until browned, 4-5 minutes.
TIP: Drain the oil from the pan at the end of this step for the best results!
• Reduce heat to medium-high, then add the butter, ras el hanout, the honey, currants, tomato paste and garlic. Cook until fragrant, 1 minute. • Add vegetable stock powder and the 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 to loosen the sauce, if needed!
• While the sauce is simmering, stir carrot, onion and baby spinach leaves through the rice. • Season with salt and pepper.
• Divide pilaf rice between bowls. Top with Moroccan-spiced beef. • Serve with Greek-style yoghurt. Enjoy!