You don’t have to wait until winter to enjoy the deeply satisfying flavours of French onion soup. Instead, make this inspired UCOOK rice – cooked in a rich beef stock and loaded with buttery onion & thyme. Served with seared beef and a vinegar-infused tomato & fresh parsley salad.
French Onion-style Rice & Beef
French Onion-style Rice & Beef
with tomatoes & fresh parsley
Hands on Time: 20 - 40 minutes
Overall Time: 30 - 50 minutes
Ingredients:
- Beef
- Beef Schnitzel (without crumb)
- Beef Stock
- Dried Thyme
- Fresh Parsley
- Jasmine Rice
- NOMU Roast Rub
- Onion
- Onions
- Red Wine Vinegar
- Tomato
- Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Paper Towel
- Water
- Butter
SOME PREP
Boil the kettle. Dilute the stock with 200ml of the boiling water. In a small bowl, combine the vinegar with a drizzle of olive oil, and season. Add the diced Tomato, the chopped parsley, and toss to combine. Set aside in the fridge.
RICE
Place a pot over medium heat with a drizzle of oil and a knob of butter. When hot, fry the sliced Onion until golden and crispy, 8-10 minutes. Add the dried thyme and fry until fragrant, 30-60 seconds. Mix in the rinsed rice, the diluted stock, and a pinch of salt. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
Beef
Place a pan over high heat with a drizzle of oil. Pat the schnitzel dry with paper towel. When hot, sear the schnitzel until browned, 20-30 seconds per side. In the final 30 seconds, baste with a knob of butter and the NOMU rub. Remove from the pan and season.
DINNER IS READY
Dish up the rice, side with the schnitzel, and the herby Tomatoes. Enjoy, Chef!
SOME PREP
Boil the kettle. Dilute the stock with 400ml of the boiling water. In a small bowl, combine the vinegar with a drizzle of olive oil, and season. Add the diced Tomato, the chopped parsley, and toss to combine. Set aside in the fridge.
RICE
Place a pot over medium heat with a drizzle of oil and a knob of butter. When hot, fry the sliced Onion until golden and crispy, 8-10 minutes. Add the dried thyme and fry until fragrant, 30-60 seconds. Mix in the rinsed rice, the diluted stock, and a pinch of salt. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
Beef
Place a pan over high heat with a drizzle of oil. Pat the schnitzel dry with paper towel. When hot, sear the schnitzel until browned, 20-30 seconds per side. In the final 30 seconds, baste with a knob of butter and the NOMU rub. Remove from the pan and season.
DINNER IS READY
Dish up the rice, side with the schnitzel, and the herby Tomatoes. Enjoy, Chef!
SOME PREP
Boil the kettle. Dilute the stock with 600ml of the boiling water. In a small bowl, combine the vinegar with a drizzle of olive oil, and season. Add the diced Tomato, the chopped parsley, and toss to combine. Set aside in the fridge.
RICE
Place a pot over medium heat with a drizzle of oil and a knob of butter. When hot, fry the sliced Onion until golden and crispy, 10-12 minutes. Add the dried thyme and fry until fragrant, 30-60 seconds. Mix in the rinsed rice, the diluted stock, and a pinch of salt. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
Beef
Place a pan over high heat with a drizzle of oil. Pat the schnitzel dry with paper towel. When hot, sear the schnitzel until browned, 20-30 seconds per side. In the final 30 seconds, baste with a knob of butter and the NOMU rub. Remove from the pan and season. You may need to do this step in batches.
DINNER IS READY
Dish up the rice, side with the schnitzel, and the herby Tomatoes. Enjoy, Chef!
SOME PREP
Boil the kettle. Dilute the stock with 800ml of the boiling water. In a small bowl, combine the vinegar with a drizzle of olive oil, and season. Add the diced Tomato, the chopped parsley, and toss to combine. Set aside in the fridge.
RICE
Place a pot over medium heat with a drizzle of oil and a knob of butter. When hot, fry the sliced Onion until golden and crispy, 10-12 minutes. Add the dried thyme and fry until fragrant, 30-60 seconds. Mix in the rinsed rice, the diluted stock, and a pinch of salt. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
Beef
Place a pan over high heat with a drizzle of oil. Pat the schnitzel dry with paper towel. When hot, sear the schnitzel until browned, 20-30 seconds per side. In the final 30 seconds, baste with a knob of butter and the NOMU rub. Remove from the pan and season. You may need to do this step in batches.
DINNER IS READY
Dish up the rice, side with the schnitzel, and the herby Tomatoes. Enjoy, Chef!
Frequently Asked Questions
What is the preparation time for French Onion-style Rice & Beef?
The preparation time for French Onion-style Rice & Beef with tomatoes & fresh parsley is between 20 and 40 minutes.
What is the total time required to make French Onion-style Rice & Beef with tomatoes & fresh parsley?
The total time required to make French Onion-style Rice & Beef with tomatoes & fresh parsley is between 30 and 50 minutes.
How many servings does French Onion-style Rice & Beef provide?
4 servings
What are the main ingredients in French Onion-style Rice & Beef?
Beef, Beef Schnitzel (without crumb), Beef Stock, Dried Thyme, Fresh Parsley, Jasmine Rice, NOMU Roast Rub, Onion, Onions, Red Wine Vinegar, Tomato, Tomatoes
What is the nutritional information of French Onion-style Rice & Beef?
Calories: 614, Carbs: 91 grams, Fat: grams, Protein: 44 grams, Sugar: 10.1 grams, Salt: 631 grams
How do I prepare French Onion-style Rice & Beef?
DINNER IS READY: Dish up the rice, side with the schnitzel, and the herby tomatoes. Enjoy, Chef! BEEF: Place a pan over high heat with a drizzle of oil. Pat the schnitzel dry with paper towel. When hot, sear the schnitzel until browned, 20-30 seconds per side. In the final 30 seconds, baste with a knob of butter and the NOMU rub. Remove from the pan and season. RICE: Place a pot over medium heat with a drizzle of oil and a knob of butter. When hot, fry the sliced onion until golden and crispy, 8-10 minutes. Add the dried thyme and fry until fragrant, 30-60 seconds. Mix in the rinsed rice, the diluted stock, and a pinch of salt. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover. SOME PREP: Boil the kettle. Dilute the stock with 400ml of the boiling water. In a small bowl, combine the vinegar with a drizzle of olive oil, and season. Add the diced tomato, the chopped parsley, and toss to combine. Set aside in the fridge.
What should be prepared from my kitchen to make French Onion-style Rice & Beef?
Beef, Beef Schnitzel (without crumb), Beef Stock, Dried Thyme, Fresh Parsley, Jasmine Rice, NOMU Roast Rub, Onion, Onions, Red Wine Vinegar, Tomato, Tomatoes
How many calories does French Onion-style Rice & Beef have?
614 calories
How much fat content does French Onion-style Rice & Beef have?
grams
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