Harissa Spiced Beef Pilaf
with Flaked Almonds, Spinach and Yoghurt
Looking for a quick and tasty midweek dinner option? Try cooking up our Harissa Spiced Beef Pilaf in just 20 minutes for a delicious and speedy meal.
The quantities provided above are averages only.
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
1 unit(s)
Red Onion
1 unit(s)
Garlic Clove
150 grams
Basmati Rice
240 grams
British Beef Mince
50 grams
Harissa Paste
(Contains Sulphites)
1 sachet(s)
Chermoula Spice Mix
10 grams
Beef Stock Paste
100 grams
Baby Spinach
75 grams
Greek Style Natural Yoghurt
(Contains Milk)
15 grams
Toasted Flaked Almonds
(Contains Nuts May contain Sesame, Nuts, Peanut)
Not included in your delivery
50 milliliter(s)
Water for the Beef
Nutritional information
Utensils
Instructions
a) Boil a full kettle.
b) Halve, peel and thinly slice the red onion. Peel and grate the garlic (or use a garlic press).
c) Pour the boiled water 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) Meanwhile, heat a large frying pan on medium-high heat (no oil).
b) Once hot, add the beef mince and fry until browned, 4-5 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.
a) Once the mince has browned, lower the heat to medium. Add the onion and a drizzle of oil if needed.
b) Cook until softened, 3-4 mins, then add the garlic, harissa paste and chermoula (add less of both if you'd prefer things milder). Stir-fry for 30 secs.
c) Stir in the beef stock paste and water for the beef (see pantry for amount), bring to the boil, then lower the heat. IMPORTANT: The mince is cooked when no longer pink in the middle.
a) Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins. Taste and season with salt and pepper if needed.
a) Gently fold the cooked rice through the beef.
b) Taste and add more salt and pepper if needed.
a) When everything's ready, serve the harissa beef pilaf in bowls and top with a generous dollop of yoghurt.
b) Sprinkle over the almonds to finish.
Enjoy!
