Golden orbs of beef mince in a creamy, aromatic sauce. Dish them up on a bed of fluffy basmati rice, side with a fresh salad, finish with a dash of fresh dill, and you’ve got a flavour explosion, Chef!
Swedish-style Beef & Basmati Rice
Swedish-style Beef & Basmati Rice
with a side salad
Hands on Time: 20 - 35 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Beef
- Beef Mince
- Fresh Dill
- Low Fat UHT Milk
- Onion
- Onions
- Salad Leaves
- Seasoned Flour
- Tomato
- Tomatoes
- White Basmati Rice
- Worcestershire Sauce
From your kitchen:
- Oil (cooking, olive or coconut)
- Water
- Butter
- Seasoning (salt & pepper)
READY THE RICE
Place the rice in a pot with 200ml [400ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
MMMEATBALLS
In a bowl, combine the mince, ½ the Onion (to taste), and seasoning. Wet your hands slightly and shape the mince mixture into 4-5 meatballs [per|#7DA0D7 portion.]|#7DA0D7
FRY ‘EM UP
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the meatballs until browned and cooked through, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
ADD THE CREAMY
Return the pan to medium heat with a drizzle of oil. When hot, fry the remaining Onion until golden, 3-4 minutes (shifting occasionally). Add 15g [30g]|#7DA0D7 of butter and the seasoned flour. Fry until the flour is cooked out, 1-2 minutes (shifting often). Remove from the heat and gradually stir in the milk, making sure there are no lumps. Loosen with a splash of warm water. Return the pan to medium heat and bring to a simmer. Add the Worcestershire sauce, the cooked meatballs, and seasoning. Simmer until heated through, 1-2 minutes.
SIMPLE SALAD
In a salad bowl, combine the salad leaves, the Tomato, a drizzle of olive oil, and seasoning.
DISH UP
Dish up the fluffy rice and top with the meatballs and creamy sauce. Garnish with the dill and side with the fresh salad. Finish off with a crack of black pepper. Cheers, Chef!
READY THE RICE
Place the rice in a pot with 200ml [400ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
MMMEATBALLS
In a bowl, combine the mince, ½ the Onion (to taste), and seasoning. Wet your hands slightly and shape the mince mixture into 4-5 meatballs [per|#7DA0D7 portion.]|#7DA0D7
FRY ‘EM UP
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the meatballs until browned and cooked through, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
ADD THE CREAMY
Return the pan to medium heat with a drizzle of oil. When hot, fry the remaining Onion until golden, 3-4 minutes (shifting occasionally). Add 15g [30g]|#7DA0D7 of butter and the seasoned flour. Fry until the flour is cooked out, 1-2 minutes (shifting often). Remove from the heat and gradually stir in the milk, making sure there are no lumps. Loosen with a splash of warm water. Return the pan to medium heat and bring to a simmer. Add the Worcestershire sauce, the cooked meatballs, and seasoning. Simmer until heated through, 1-2 minutes.
SIMPLE SALAD
In a salad bowl, combine the salad leaves, the Tomato, a drizzle of olive oil, and seasoning.
DISH UP
Dish up the fluffy rice and top with the meatballs and creamy sauce. Garnish with the dill and side with the fresh salad. Finish off with a crack of black pepper. Cheers, Chef!
READY THE RICE
Place the rice in a pot with 600ml [800ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
MMMEATBALLS
In a bowl, combine the mince, ½ the Onion (to taste), and seasoning. Wet your hands slightly and shape the mince mixture into 4-5 meatballs per portion.
FRY ‘EM UP
Place a large pan over medium-high heat with a drizzle of oil. When hot, fry the meatballs until browned and cooked through, 4-5 minutes (shifting occasionally). Remove from the pan and set aside.
ADD THE CREAMY
Return the pan to medium heat with a drizzle of oil. When hot, fry the remaining Onion until golden, 4-5 minutes (shifting occasionally). Add 45g [60g]|#7DA0D7 of butter and the seasoned flour. Fry until the flour is cooked out, 1-2 minutes (shifting often). Remove from the heat and gradually stir in the milk, making sure there are no lumps. Loosen with a splash of warm water. Return the pan to medium heat and bring to a simmer. Add the Worcestershire sauce, the cooked meatballs, and seasoning. Simmer until heated through, 1-2 minutes.
SIMPLE SALAD
In a salad bowl, combine the salad leaves, the Tomato, a drizzle of olive oil, and seasoning.
DISH UP
Dish up the fluffy rice and top with the meatballs and creamy sauce. Garnish with the dill and side with the fresh salad. Finish off with a crack of black pepper. Cheers, Chef!
READY THE RICE
Place the rice in a pot with 600ml [800ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
MMMEATBALLS
In a bowl, combine the mince, ½ the Onion (to taste), and seasoning. Wet your hands slightly and shape the mince mixture into 4-5 meatballs per portion.
FRY ‘EM UP
Place a large pan over medium-high heat with a drizzle of oil. When hot, fry the meatballs until browned and cooked through, 4-5 minutes (shifting occasionally). Remove from the pan and set aside.
ADD THE CREAMY
Return the pan to medium heat with a drizzle of oil. When hot, fry the remaining Onion until golden, 4-5 minutes (shifting occasionally). Add 45g [60g]|#7DA0D7 of butter and the seasoned flour. Fry until the flour is cooked out, 1-2 minutes (shifting often). Remove from the heat and gradually stir in the milk, making sure there are no lumps. Loosen with a splash of warm water. Return the pan to medium heat and bring to a simmer. Add the Worcestershire sauce, the cooked meatballs, and seasoning. Simmer until heated through, 1-2 minutes.
SIMPLE SALAD
In a salad bowl, combine the salad leaves, the Tomato, a drizzle of olive oil, and seasoning.
DISH UP
Dish up the fluffy rice and top with the meatballs and creamy sauce. Garnish with the dill and side with the fresh salad. Finish off with a crack of black pepper. Cheers, Chef!
Frequently Asked Questions
What is the preparation time for Swedish-style Beef & Basmati Rice?
The preparation time for Swedish-style Beef & Basmati Rice with a side salad is between 20 and 35 minutes.
What is the total time required to make Swedish-style Beef & Basmati Rice with a side salad?
The total time required to make Swedish-style Beef & Basmati Rice with a side salad is between 30 and 45 minutes.
How many servings does Swedish-style Beef & Basmati Rice provide?
4 servings
What are the main ingredients in Swedish-style Beef & Basmati Rice?
Beef, Beef Mince, Fresh Dill, Low Fat UHT Milk, Onion, Onions, Salad Leaves, Seasoned Flour, Tomato, Tomatoes, White Basmati Rice, Worcestershire Sauce
What is the nutritional information of Swedish-style Beef & Basmati Rice?
Calories: 869, Carbs: 101 grams, Fat: grams, Protein: 40 grams, Sugar: 14.8 grams, Salt: 579 grams
How do I prepare Swedish-style Beef & Basmati Rice?
ADD THE CREAMY: Return the pan to medium heat with a drizzle of oil. When hot, fry the remaining onion until golden, 3-4 minutes (shifting occasionally). Add 15g [30g]|#7DA0D7 of butter and the seasoned flour. Fry until the flour is cooked out, 1-2 minutes (shifting often). Remove from the heat and gradually stir in the milk, making sure there are no lumps. Loosen with a splash of warm water. Return the pan to medium heat and bring to a simmer. Add the Worcestershire sauce, the cooked meatballs, and seasoning. Simmer until heated through, 1-2 minutes. FRY ‘EM UP: Place a pan over medium-high heat with a drizzle of oil. When hot, fry the meatballs until browned and cooked through, 3-4 minutes (shifting occasionally). Remove from the pan and set aside. MMMEATBALLS: In a bowl, combine the mince, ½ the onion (to taste), and seasoning. Wet your hands slightly and shape the mince mixture into 4-5 meatballs [per|#7DA0D7 portion.]|#7DA0D7 READY THE RICE: Place the rice in a pot with 200ml [400ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover. SIMPLE SALAD: In a salad bowl, combine the salad leaves, the tomato, a drizzle of olive oil, and seasoning. DISH UP: Dish up the fluffy rice and top with the meatballs and creamy sauce. Garnish with the dill and side with the fresh salad. Finish off with a crack of black pepper. Cheers, Chef!
What should be prepared from my kitchen to make Swedish-style Beef & Basmati Rice?
Beef, Beef Mince, Fresh Dill, Low Fat UHT Milk, Onion, Onions, Salad Leaves, Seasoned Flour, Tomato, Tomatoes, White Basmati Rice, Worcestershire Sauce
How many calories does Swedish-style Beef & Basmati Rice have?
869 calories
How much fat content does Swedish-style Beef & Basmati Rice have?
grams
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