Ras el Hanout Beef & Turmeric Spinach Rice
with Blistered Tomatoes, Cranberries & Lemon Harissa Sauce
- Eggs
- Milk
In this 25-minute meal, savory spiced beef and blistered tomatoes are served over a vibrant turmeric-infused rice. The rice is studded with chopped spinach and sweet cranberries, adding both color and texture. A bright and creamy lemon harissa sauce is drizzled over the dish for a tangy finishing touch.
Ingredients
2 unit
Harissa Aioli
(Contains: Eggs)
1 unit
Veggie Stock Concentrate
1 unit
Onion
1 tablespoon
Ras el Hanout
10 ounce
Ground Beef
2.5 ounce
Spinach
1 unit
Lemon
¼ teaspoon
Turmeric
4 ounce
Grape Tomatoes
1 ounce
Dried Cranberries
1 teaspoon
Garlic Powder
¾ cup
White Rice
Not included in your delivery
teaspoon (tsp)
Salt
1 teaspoon (tsp)
Sugar
1 tablespoon (tbsp)
Olive Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
-
Wash and dry produce.
-
In a small pot, melt 1 TBSP butter (2 TBSP for 4 servings) over medium heat. Stir in ¼ tsp turmeric (½ tsp for 4); cook, stirring frequently, until fragrant, 30-60 seconds. (Be sure to measure the turmeric—we sent more!)
-
Stir in rice, stock concentrate, 1¼ cups water (2¼ cups for 4), a big pinch of salt, and pepper. Cover and bring to a boil, then reduce to a low simmer. Cook until rice is tender, 15-18 minutes.
-
Keep covered off heat until ready to serve.
-
While rice cooks, quarter lemon. Halve, peel, and thinly slice onion. Roughly chop spinach.
-
In a small bowl, combine harissa aioli, garlic powder, and a squeeze of lemon juice. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with a pinch of salt and pepper.
-
Heat a large drizzle of olive oil in a large pan over medium-high heat. Add tomatoes and season with salt and pepper. Cook, stirring occasionally, until blistered, 2-3 minutes.
-
Turn off heat; transfer to a plate. Wipe out pan.
-
Heat a drizzle of olive oil in pan used for tomatoes over medium-high heat. Add beef*, onion, ras el hanout, 1 tsp sugar (2 tsp for 4 servings), salt, and pepper. Cook, stirring occasionally, until beef is browned and cooked through, 4-6 minutes.
-
Fluff rice with a fork; stir in spinach and cranberries. Season with salt and pepper to taste.
-
Divide rice between bowls. Top with beef and blistered tomatoes in separate sections. Drizzle everything with lemon harissa sauce and serve with remaining lemon wedges on the side.
