One-Pot Moroccan Beef & Veggie Pilaf Rice
with Yoghurt & Roasted Cashews
One pot cooking isn’t just convenient, it’s also full of lots of lovely flavours as everything comes together. Take a beef and veggie pilaf, the Moroccan and chermoula spices melt in the bowl. One irresistible and easy dinner coming right up!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 packet
beef mince
1 bag
Soffritto Mix
1 packet
garlic paste
(May be present: Eggs, Milk, Gluten, Soy, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut)
1 sachet
chermoula spice blend
1 packet
basmati rice
1 sachet
beef-style stock powder
1 bag
baby spinach leaves
1 packet
Crushed Roasted Cashews
(Contains: cashews; )
1 packet
Moroccan Curry Paste
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
Not included in your delivery
olive oil
1.5 cup
boiling water
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. • In a large saucepan, heat a drizzle of olive oil over high heat. Cook beef mince, breaking up with a spoon, until just browned, 4-5 minutes.
• Add soffritto mix and cook, stirring, until tender, 3-4 minutes. • SPICY! The curry paste is spicy so use a little less if you prefer your pilaf mild. Add another drizzle of olive oil, the Moroccan curry paste, garlic paste and chermoula spice blend and cook, stirring, until fragrant, 1-2 minutes.
• Add basmati rice to the saucepan and stir to coat. Add the boiling water (11/2 cups for 2 people / 3 cups for 4 people) and beef-style stock powder, stir, then bring to the boil. • Cover with a lid and reduce heat to medium-low. Cook for 10 minutes, then remove pan from the heat and keep covered until rice is tender and water is absorbed, 10-12 minutes. • When the rice is done, gently stir through baby spinach leaves.
TIP: The rice will finish cooking in its own steam so don't peek!
• Divide one-pot Moroccan beef and veggie pilaf rice between bowls. • Dollop with Greek-style yoghurt. • Garnish with crushed roasted cashews to serve. Enjoy!
