One-Pot Moroccan Beef & Venison Veggie Pilaf
with Yoghurt & Slivered Almonds- Milk
- cashews
- May contain traces of allergens
- Eggs
- Milk
- Fish
- Almond
- Soy
- Gluten
- Sesame
- Peanuts
- Traces of Brazil Nut
- Traces of Cashew
- Macadamia
- Pecan
- Traces of Pistachio
- Traces of Pine Nut
- Traces of Walnut
- Hazelnut
One pot cooking isn’t just convenient, it’s also full of lots of lovely flavours as everything comes together. Take a beef and venison veggie pilaf, the Moroccan and chermoula spices melt in the bowl. One irresistible and easy dinner coming right up *This recipe is under 650kcal per serving.*
Ingredients
1 packet
Venison & Beef Mince
1 packet
Soffritto Mix
1 packet
Moroccan Curry Paste
1 packet
Garlic Paste
(May be present: Eggs, Milk, Fish, Almond, Soy, Gluten, Sesame)
1 sachet
Chermoula Spice Blend
1 packet
Jasmine rice
(May be present: Milk, Almond, Soy, Gluten, Sesame, Peanuts, Brazil Nut, Cashew, Macadamia, Pecan, Pistachio, Pine Nut, Walnut, Hazelnut)
1 sachet
Chicken-Style Stock Powder
1 packet
Baby Leaves
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
1 packet
Crushed Roasted Cashews
(Contains: cashews; )
Not included in your delivery
olive oil
1.25 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 venison & 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 jasmine rice to the saucepan and stir to coat. Add the boiling water (11/4 cups for 2 people / 21/2 cups for 4 people) 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 keep covered until rice is tender and water is absorbed, 10-15 minutes. • When the rice is done, gently stir through baby leaves
TIP: The rice will finish cooking in its own steam so don't peek!
• Divide one-pot Moroccan beef and venison veggie pilaf rice between bowls. • Dollop with Greek-style yoghurt. • Garnish with slivered almonds to serve. Enjoy!
