Harissa Beef Pilaf
with Bell Pepper and Peas
Looking for a quick and tasty midweek dinner option? Try cooking up our Harissa Beef Pilaf in just 20 minutes for a delicious and speedy meal.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
2 unit(s)
Garlic Clove
1 unit(s)
Bell Pepper
(May contain Celery)
150 grams
Basmati Rice
240 grams
British Beef Mince
50 grams
Harissa Paste
(Contains Sulphites)
10 grams
Chicken Stock Paste
120 grams
Peas
25 grams
Sun-Dried Tomato Paste
Not included in your delivery
100 milliliter(s)
Water for the Beef
1 tbsp
Honey
20 grams
Butter
Nutritional information
Utensils
Instructions
a) Boil a half-full kettle.
b) Peel and grate the garlic (or use a garlic press). Halve the bell pepper and discard the core and seeds. Chop into 3cm chunks.
c) Pour the boiled water from your kettle into a large saucepan with 1/4 tsp salt on high heat. Add the rice and cook for 10-12 mins.
d) Once cooked, drain in a sieve, then pop it on top of the pan and allow to steam until ready to serve.
a) Heat a frying pan on medium-high heat (no oil).
b) Once hot, add the beef mince and pepper chunks and fry until browned, 5-6 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat.
c) Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.
a) Once the mince has browned, add the garlic and harissa paste (add less if you'd prefer things milder) to the pan. Cook until fragrant, 30 secs.
b) Stir in the chicken stock paste and water for the beef (see pantry for amount).
c) Bring to the boil, then lower the heat and simmer for 1-2 mins.
a) Stir the peas, honey and butter (see pantry for both amounts) through the cooked rice until piping hot and melted, 1 min.
a) Add the cooked rice and sun-dried tomato paste to the pan of spicy mince and stir to combine.
b) Taste and season with salt and pepper if needed. Add a splash of water if it's a little dry.
a) When ready, share the beef pilaf between your bowls.
Enjoy!
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