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.
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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
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!