Inspired by a traditional street food in Egypt, this easy rice bowl features a hearty mixture of protein-rich beef with fibre-rich chard, whole grain and beans, topped with a zesty tomato salsa.
Pan-Fried Egyptian-Style Beef Bowl
- Yield: Makes 6 servings 1x
Ingredients
SALSA
1 tbsp olive oil
4 tsp white vinegar
½ tsp granulated sugar
¼ tsp salt
3 ripe tomatoes, seeded and chopped
1 shallot, thinly sliced
⅓ cup chopped fresh parsley
RICE AND BEEF
1 tbsp olive oil
1 lb (500 g) Lean Ground Beef
½ tsp ground cinnamon
¼ tsp EACH salt, ground allspice, nutmeg, ginger and coriander
3 cloves garlic, minced
1 cup long-grain brown rice
1 cup no-salt added canned kidney beans or chickpeas, rinsed and drained
WILTED GREENS
1 tbsp olive oil
1 clove garlic, minced
1 bunch kale, trimmed and torn
2 tsp ground cumin
Instructions
1. Salsa: Whisk together oil, vinegar, sugar and salt in a medium bowl until dissolved. Add tomatoes, shallot and parsley; toss to coat. Let stand at room temperature until ready to serve.
2. Rice and Beef: Heat oil over medium-high heat in a large nonstick skillet. Crumble beef into pan. Stir in cumin, cinnamon, salt, allspice, nutmeg, ginger, coriander and garlic. Cook, breaking up into small crumbles, for 5 to 7 minutes or until browned.
3. Stir in rice until well combined. Add 3 cups water and bring to a boil. Cover, reduce heat to low and simmer for 20 to 25 minutes or until liquid is absorbed.
4. Wilted Greens: Meanwhile, heat oil with garlic over medium-high heat in a large skillet. Add kale and season with salt and pepper to taste. Cook, stirring occasionally, for 3 to 5 minutes or until wilted.
5. Remove rice mixture from heat and stir in beans. Cover and let stand for 5 minutes. Fluff with a fork. Serve over wilted greens and top with Salsa.
