Fragrant Ground Beef Hashweh
Roasted Garlic Yogurt, Basmati Rice & Almonds
Cooking time
25 minutes
Servings
2/4
Calories
790 /serving
In Arabic, the word hashweh refers to a rice-based stuffing—and it’s easy to see how such a fragrant dish could serve that purpose. This version shines as a one-pot centrepiece, wafting with our Peppers, Petals & Leaves spice blend (sniff for paprika, rose, lavender and bay, among others). Long-grained basmati cooks in the same pot as ground beef, scattered with peas and sweet pepper. Toasted almonds and yogurt blended with roasted garlic are tantalizing toppers on any tongue.
We will send you:
- 250g Canadian-raised lean ground beef
- 50g Diced onions
- 1 Sweet pepper
- 150g Green peas
- 25g Almonds
- 15g Minced roasted garlic
- 160g Basmati rice
- 100g Greek yogurt
- 15g Peppers, Petals & Leaves spices (paprika, cumin, ginger, coriander, turmeric, cinnamon, fennel, nutmeg, cardamom, allspice, black pepper, caraway, galangal, cloves, mace, rose petals, lavender, bay leaves, saffron, salt)
Contains: Almonds, Milk
You will need:
Strainer
Oil
Salt & pepper (S&P)
Large oven-safe pot
Total Fat
30 g
Saturated Fat
9 g
Sodium
910 mg
Total Carb
92 g
Sugars
11 g
Protein
43 g
Fibre
11 g
Preparation
Toast the almonds
Preheat the oven to 375°F. Heat a large, dry, oven-safe pot on medium. Add the almonds (roughly chop if whole) and toast, stirring occasionally, 2 to 3 min., until lightly browned and fragrant. Transfer to a small bowl and reserve the pot.
Mise en place
Meanwhile, place the rice in a strainer and rinse under cold water, agitating it for 1 min., until the water runs clear. Halve, core and medium-dice the sweet pepper.
Start the hashweh
In the reserved pot, heat a drizzle of oil on medium-high. Add the onions and sauté, 30 sec. to 1 min., until fragrant. Add the beef* and sweet pepper; season with the spices and S&P. Cook, breaking up the meat, 4 to 6 min., until cooked through.
Finish the hashweh
To the pot of beef, add the rice, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Cover, transfer to the oven and bake, 14 to 16 min., until the rice is tender and the water has been absorbed. Remove from the oven and add the peas. Let sit, covered, for 5 min.
Make the roasted garlic yogurt
Meanwhile, in a second small bowl, combine the yogurt, garlic and S&P.
Plate your dish
Divide the hashweh between your plates. Top with the roasted garlic yogurt. Garnish with the almonds. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
