One-Pot Chermoula Venison & Beef Pilaf
with Yoghurt, Mint & Lemon
- Milk
- Wheat
- Gluten
- May contain traces of allergens
One-pot cooking isn’t just convenient, it’s also full of lots of lovely flavours as everything comes together. Take this delicious beef and venison veggie pilaf - the chermoula spices meld everything perfectly together in the bowl. One irresistible and easy dinner coming right up!
Ingredients
1 packet
Jasmine rice
250 g
Venison & Beef Mince
1
Natural Yoghurt
(Contains: Milk May be present: Wheat, Gluten)
1 sachet
Chicken-Style Stock Powder
1 sachet
Chermoula Spice Blend
1
Lemon
1 packet
Mint
1 packet
Soffritto Mix
1 packet
Green beans
Not included in your delivery
1 drizzle
olive oil
1.25 cup
boiling water
Nutrition
Utensils
Cooking Steps
• Boil the kettle.
• Trim green beans and roughly chop.
• Slice lemon into wedges.
• Heat a large saucepan over high heat. Cook venison & beef mince and
soffritto mix, breaking up with a spoon, until just browned, 4-5 minutes.
• Add a drizzle of olive oil and chermoula spice blend, then cook, stirring,
until fragrant, 1-2 minutes.
• To the saucepan, add jasmine rice and stir to coat.
• Add the boiling water (see ingredients) and chicken-style stock powder,
stir, then bring to the boil.
• Cover with a lid and reduce heat to medium-low. Cook for 12 minutes, then
remove pan from the heat and stir through green beans. Cover again until
rice is tender and water is absorbed, 10-15 minutes.
• When the rice is done, stir through a squeeze of lemon juice.
TIP: The rice will finish cooking in its own steam so don’t peek!
• Divide one-pot chermoula venison and beef pilaf between bowls.
• Dollop with natural yoghurt.
• Tear over mint (see ingredients) and serve with any remaining lemon
wedges. Enjoy!
