SuperQuick Beef and Zucchini with Muhammara Sauce
and Basmati Rice
Ingredients: Zucchini • Ground beef • Basmati rice • Roasted red peppers (peppers, water, sugar (glucose-fructose), salt, vinegar, citric acid, ascorbic acid, calcium chloride) • Yellow onion • Lemon • Walnuts • Beef broth concentrate (beef stock, sugars (maltodextrin, sugar), beef fat, salt, natural flavor, yeast extract, xanthan gum) • Chili-cumin spice blend (spices and herbs, salt, sugars (sugar, corn syrup solids), dehydrated vegetables (garlic, onion, red bell pepper, celery), citric acid, paprika oleoresin, canola oil, silicon dioxide, monosodium glutamate) • Parsley.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
250 g
Ground Beef
¾ cup
Basmati Rice
(May contain traces of: Egg, Milk, Mustard, Peanuts, Crustaceans, Fish, Tree nuts, Sesame, Wheat, Sulphites, Soy)
2 unit(s)
Beef Broth Concentrate
1 unit(s)
Lemon
7 g
Parsley
11 g
Chili-Cumin Spice Blend
(May contain traces of: Mustard, Peanuts, Tree nuts, Sesame, Wheat, Sulphites, Soy)
125 g
Roasted Peppers
(May contain traces of: Milk, Fish, Tree nuts, Sulphites)
2 unit(s)
Zucchini
1 unit(s)
Yellow Onion
28 g
Walnuts, chopped
(Contains: Walnuts)
Not included in your delivery
3 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
1 tbsp
Butter*
(Contains: Milk)
Nutrition Values
Cooking Steps
- Before starting, to a medium pot, add 1 1/4 cups (2 1/2 cups) water, 1 tbsp (2 tbsp) butter, 1/8 tsp (1/4 tsp) salt and half the broth concentrate. Cover and bring to a boil over high.
Wash and dry all produce. - Using a strainer, rinse rice until water runs clear.
- To the boiling water-broth mixture, stir in rice, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and liquid is absorbed. Remove from heat. Set aside, still covered.
- Meanwhile, peel, then thinly slice onion.
- Quarter zucchini lengthwise, then cut into 1-inch pieces.
- Heat a large non-stick pan over medium-high. When the pan is hot, add beef and half the Chili-Cumin Spice Blend to the dry pan. Cook for 3-5 min, breaking up beef into smaller pieces, until no pink remains.**
- While beef cooks, roughly chop parsley.
- Zest, then juice half the lemon (use whole lemon for 4 sevings). Cut any remaining lemon into wedges.
- Add remaining broth concentrate and 1 tbsp (2 tbsp) water to beef. Stir to combine. Transfer to a medium bowl. Cover to keep warm.
- Reheat the same pan over medium-high. When hot, add 1 tbsp (2 tbsp) oil, zucchini and onion. Cook for 3-4 min, stirring often, until tender-crisp. Season with salt and pepper.
- While veggies cook, drain liquid from roasted peppers.
- To a large measuring cup, add roasted red peppers, walnuts, lemon zest, lemon juice, half the parsley, remaining Chili-Cumin Spice Blend and 2 tbsp (1/4 cup) oil. Season with salt and pepper. Blend using a hand blender, until smooth.
- Fluff rice with fork.
- Divide rice and veggies between bowls.
- Top with beef.
- Dollop muhammara sauce over top and sprinkle with remaining parsley.
- Squeeze a lemon wedge over top.
