eCook Meal
Caramelised Onion Rice & Beef
with tomatoes & fresh parsley
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.
Serving guide
Choose your portion size.
SOME PREP
Boil the kettle. Dilute the stock with 200ml [400ml]|#7DA0D7 of the boiling water. In a small bowl, combine the vinegar with a drizzle of olive oil, and season. Add the Tomato, the 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 Onion until golden and crispy, 8-10 minutes. Add the thyme and fry until fragrant, 30-60 seconds. Mix in the 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 200ml [400ml]|#7DA0D7 of the boiling water. In a small bowl, combine the vinegar with a drizzle of olive oil, and season. Add the Tomato, the 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 Onion until golden and crispy, 8-10 minutes. Add the thyme and fry until fragrant, 30-60 seconds. Mix in the 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 [800ml]|#7DA0D7 of the boiling water. In a small bowl, combine the vinegar with a drizzle of olive oil, and season. Add the Tomato, the 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 Onion until golden and crispy, 10-12 minutes. Add the thyme and fry until fragrant, 30-60 seconds. Mix in the 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 600ml [800ml]|#7DA0D7 of the boiling water. In a small bowl, combine the vinegar with a drizzle of olive oil, and season. Add the Tomato, the 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 Onion until golden and crispy, 10-12 minutes. Add the thyme and fry until fragrant, 30-60 seconds. Mix in the 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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R85.17
for 4 servings · R21.29 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Beef Stock needs 20 mlFresh Free Range Liquid Beef Stock 500 ml 500 ml at R54.99 · 4% of packR2.20
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Jasmine Rice needs 400 mlFully Cooked Coconut Jasmine Rice 250 g R43.99 · whole pack (size can't be divided)R43.99
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Tomatoes needs 2Tomato Puree in Tub 240 g R20.99 · whole pack (size can't be divided)R20.99
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Red Wine Vinegar needs 40 mlRed Wine Vinegar 250 ml 250 ml at R44.99 · 16% of packR7.20
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Fresh Parsley needs 10 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 · 7% of packR3.80
Not in the Woolies basket — source these elsewhere:
- Beef Schnitzel (without crumb)
- NOMU Roast Rub
- Dried Thyme
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Caramelised Onion Rice & Beef?
The preparation time for Caramelised Onion Rice & Beef with tomatoes & fresh parsley is between 20 and 40 minutes.
What is the total time required to make Caramelised Onion Rice & Beef with tomatoes & fresh parsley?
The total time required to make Caramelised Onion Rice & Beef with tomatoes & fresh parsley is between 30 and 50 minutes.
How many servings does Caramelised Onion Rice & Beef provide?
4 servings
What are the main ingredients in Caramelised Onion Rice & Beef?
Beef, Beef Schnitzel (without crumb), Beef Stock, Dried Thyme, Jasmine Rice, NOMU Roast Rub, Onion, Parsley, Red Wine Vinegar, Tomato
What is the nutritional information of Caramelised Onion Rice & Beef?
Calories: 614, Carbs: 91 grams, Fat: grams, Protein: 44 grams, Sugar: 10.1 grams, Salt: 631 grams
How do I prepare Caramelised Onion Rice & Beef?
RICE: Place a pot over medium heat with a drizzle of oil and a knob of butter. When hot, fry the onion until golden and crispy, 8-10 minutes. Add the thyme and fry until fragrant, 30-60 seconds. Mix in the 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 200ml [400ml]|#7DA0D7 of the boiling water. In a small bowl, combine the vinegar with a drizzle of olive oil, and season. Add the tomato, the parsley, and toss to combine. Set aside in the fridge. 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.
What should be prepared from my kitchen to make Caramelised Onion Rice & Beef?
Beef, Beef Schnitzel (without crumb), Beef Stock, Dried Thyme, Jasmine Rice, NOMU Roast Rub, Onion, Parsley, Red Wine Vinegar, Tomato
How many calories does Caramelised Onion Rice & Beef have?
614 calories
How much fat content does Caramelised Onion Rice & Beef have?
grams