Check out this crispy chickpea & browned beef mince bowl, Chef! Infused with Greek flavours, this dish would’ve left you wanting more if it wasn’t so satisfying. That’s because of the perfect balance between savoury mince tosssed with fluffy jasmine rice, another special UCOOK spice mix & tangy sun-dried tomatoes. Served with a creamy dill yoghurt.
Sun-Dried Tomato Beef Rice Bowl
Sun-Dried Tomato Beef Rice Bowl
with green leaves & sun-dried tomatoes
Hands on Time: 20 - 40 minutes
Overall Time: 35 - 55 minutes
Ingredients:
- Beef
- Beef Mince
- Chickpeas
- Fresh Dill
- Green Leaves
- Jasmine Rice
- Low Fat Plain Yoghurt
- Spice Mix
- Sun-Dried Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
RICE
Place the rice in a pot with 150ml [300ml]|#7DA0D7 of salted water. 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 steam, 8-10 minutes. Fluff with a fork and cover.
MINCE
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the mince and work quickly to break it up as it starts to cook. Fry until browned, 3-4 minutes (shifting occasionally).
Chickpeas
Add the Chickpeas to the mince and fry until golden and crispy, 6-8 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. In the final 1-2 minutes, add the spice mix. Remove from the pan and place in a bowl.
ALL TOGETHER
Combine the yoghurt and the dill. In a bowl with the Chickpeas and mince, add the rice, sun-dried tomatoes, and the green leaves. Toss to combine.
TIME TO EAT
Bowl up the warm salad, top with dollops of the dill yoghurt, and enjoy, Chef!
RICE
Place the rice in a pot with 150ml [300ml]|#7DA0D7 of salted water. 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 steam, 8-10 minutes. Fluff with a fork and cover.
MINCE
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the mince and work quickly to break it up as it starts to cook. Fry until browned, 3-4 minutes (shifting occasionally).
Chickpeas
Add the Chickpeas to the mince and fry until golden and crispy, 6-8 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. In the final 1-2 minutes, add the spice mix. Remove from the pan and place in a bowl.
ALL TOGETHER
Combine the yoghurt and the dill. In a bowl with the Chickpeas and mince, add the rice, sun-dried tomatoes, and the green leaves. Toss to combine.
TIME TO EAT
Bowl up the warm salad, top with dollops of the dill yoghurt, and enjoy, Chef!
RICE
Place the rice in a pot with 450ml [600ml]|#7DA0D7 of salted water. 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 steam, 8-10 minutes. Fluff with a fork and cover.
MINCE
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the mince and work quickly to break it up as it starts to cook. Fry until browned, 5-6 minutes (shifting occasionally).
Chickpeas
Add the Chickpeas to the mince and fry until golden and crispy, 8-10 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. In the final 1-2 minutes, add the spice mix. Remove from the pan and place in a bowl.
ALL TOGETHER
Combine the yoghurt and the dill. In a bowl with the Chickpeas and mince, add the rice, sun-dried tomatoes, and the green leaves. Toss to combine.
TIME TO EAT
Bowl up the warm salad, top with dollops of the dill yoghurt, and enjoy, Chef!
RICE
Place the rice in a pot with 450ml [600ml]|#7DA0D7 of salted water. 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 steam, 8-10 minutes. Fluff with a fork and cover.
MINCE
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the mince and work quickly to break it up as it starts to cook. Fry until browned, 5-6 minutes (shifting occasionally).
Chickpeas
Add the Chickpeas to the mince and fry until golden and crispy, 8-10 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. In the final 1-2 minutes, add the spice mix. Remove from the pan and place in a bowl.
ALL TOGETHER
Combine the yoghurt and the dill. In a bowl with the Chickpeas and mince, add the rice, sun-dried tomatoes, and the green leaves. Toss to combine.
TIME TO EAT
Bowl up the warm salad, top with dollops of the dill yoghurt, and enjoy, Chef!
Frequently Asked Questions
What is the preparation time for Sun-Dried Tomato Beef Rice Bowl?
The preparation time for Sun-Dried Tomato Beef Rice Bowl with green leaves & sun-dried tomatoes is between 20 and 40 minutes.
What is the total time required to make Sun-Dried Tomato Beef Rice Bowl with green leaves & sun-dried tomatoes?
The total time required to make Sun-Dried Tomato Beef Rice Bowl with green leaves & sun-dried tomatoes is between 35 and 55 minutes.
How many servings does Sun-Dried Tomato Beef Rice Bowl provide?
4 servings
What are the main ingredients in Sun-Dried Tomato Beef Rice Bowl?
Beef, Beef Mince, Chickpeas, Fresh Dill, Green Leaves, Jasmine Rice, Low Fat Plain Yoghurt, Spice Mix, Sun-Dried Tomatoes
What is the nutritional information of Sun-Dried Tomato Beef Rice Bowl?
Calories: 775, Carbs: 76 grams, Fat: grams, Protein: 39.4 grams, Sugar: 6.8 grams, Salt: 2196 grams
How do I prepare Sun-Dried Tomato Beef Rice Bowl?
TIME TO EAT: Bowl up the warm salad, top with dollops of the dill yoghurt, and enjoy, Chef! ALL TOGETHER: Combine the yoghurt and the dill. In a bowl with the chickpeas and mince, add the rice, sun-dried tomatoes, and the green leaves. Toss to combine. CHICKPEAS: Add the chickpeas to the mince and fry until golden and crispy, 6-8 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. In the final 1-2 minutes, add the spice mix. Remove from the pan and place in a bowl. MINCE: Place a pan over medium-high heat with a drizzle of oil. When hot, fry the mince and work quickly to break it up as it starts to cook. Fry until browned, 3-4 minutes (shifting occasionally). RICE: Place the rice in a pot with 150ml [300ml]|#7DA0D7 of salted water. 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 steam, 8-10 minutes. Fluff with a fork and cover.
What should be prepared from my kitchen to make Sun-Dried Tomato Beef Rice Bowl?
Beef, Beef Mince, Chickpeas, Fresh Dill, Green Leaves, Jasmine Rice, Low Fat Plain Yoghurt, Spice Mix, Sun-Dried Tomatoes
How many calories does Sun-Dried Tomato Beef Rice Bowl have?
775 calories
How much fat content does Sun-Dried Tomato Beef Rice Bowl have?
grams
Woolies Products in this dish
