Fragrant Beef Pilaf

Name: Fragrant Beef Pilaf with Flaked Almonds, Spinach and Coriander Yoghurt
Total time: 20 min
Yield: 2
Cuisine: Fusion
Ingredients: 15 Flaked Almonds; 240 British Beef Mince; 1 Red Onion; 1 Garlic Clove**; 150 Basmati Rice; 1 Coriander; 1 Spring Onion; 50 Harissa Paste; 1 Ground Turmeric; 10 Beef Stock Paste; 100 Baby Spinach; 75 Greek Style Natural Yoghurt; 50 Water for the Beef; 300 Water for the Rice

with Flaked Almonds, Spinach and Coriander Yoghurt

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Tags:

Rapid

Allergens:

Nuts

•Milk

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.

Total20 minutes

Active 20 minutes

DifficultyMedium

Ingredients

serving amount

Flaked Almonds

(Contains: Nuts May contain traces of: Sesame, Nuts, Peanut)

240

British Beef Mince

Red Onion

Garlic Clove**

150

Basmati Rice

Coriander

Spring Onion

Harissa Paste

Ground Turmeric

Beef Stock Paste

100

Baby Spinach

Greek Style Natural Yoghurt

(Contains: Milk)

Not included in your delivery

Water for the Beef

300

Water for the Rice

Nutritional information

Energy (kcal)792 kcal

Energy (kJ)3314 kJ

Fat37.7 g

of which saturates12.5 g

Carbohydrate73 g

of which sugars11.5 g

Protein43 g

Salt1.9 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Bowl

•Chopping Board

•Garlic Press

•Spoon

•Grill Pan

•Knife

•Sieve

•Medium Saucepan

•Small Bowl

Instructions

a) Heat a large frying pan over medium heat (no oil). Once hot, add the flaked almonds and cook, stirring regularly, until lightly toasted, 1-2 mins. TIP: Watch them like a hawk as the can burn easily. Set aside in a bowl. b) In the same frying pan, heat a drizzle of oil over high heat. Once hot, add the beef and cook until browned, 4-5 mins, break it up with a wooden spoon as it cooks. Drain any excess oil from the pan. Season with salt and pepper. IMPORTANT: The mince is cooked when no longer pink in the middle. c) Meanwhile, halve, peel and thinly slice the red onion. Peel and grate the garlic (or use a garlic press).

a) Bring a large saucepan of water to the boil with 1/4 tsp of salt for the rice. b) When boiling, add the rice and cook for 12 mins. c) Drain in a sieve, pop back in the pan, cover with a lid and leave to the side until ready to serve.

a) While the rice is cooking, roughly chop the coriander (stalks and all), trim the spring onion then thinly slice. b) On medium-high heat, stir the red onion into the pan with the beef. Cook the onion until soft, 3-4 mins. c) Lower the heat and add the garlic, harissa paste and turmeric and cook, stirring, for 1 min.

a) Stir the beef stock paste and water (see ingredients for amounts), into the beef mix and bring to the boil. b) Add the spinach to the pan a handful at a time and stir in until wilted and piping hot, 1-2 mins. c) Taste and season with salt and pepper if necessary.

a) Put the Greek yoghurt into a small bowl and mix in half of the coriander. Season with salt and black pepper then set aside. b) Fold the cooked rice gently through the beef mixture with the remaining coriander. c) Taste and add more salt and pepper if needed.

a) Serve the beef pilaf in deep bowls with a generous dollop of coriander yoghurt. b) Sprinkle the toasted flaked almonds and sliced spring onion over the pilaf. Enjoy!