Morroccan Plant-Based Mince & Currant 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. Top with a quick salsa for extra crunch, colour and and a bright V burst of flavour from the fresh mint.
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 bag
baby spinach leaves
1 packet
plant-based mince
(Contains Soy, Gluten, Wheat; May be present: Gluten, Wheat. )
1 packet
tomato paste
1 packet
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 tsp
sugar
1.5 cup
water (for the rice)
⅔ cup
water (for the sauce)
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, 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 blendand remaining garlic. Cook until fragrant, 1 minute. • Add 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 vinegar. Toss to coat. Season to taste.
• Divide currant rice between bowls. Top with Moroccan plant-based mince and cucumber mint salsa. • Sprinkle with flaked almonds to serve. Enjoy!