Spicy, smoky, and straight from Northern Africa, harissa paste adds a peppery kicky to the coconut cream sauce, which coats the browned beef meatballs. Add a generous serving of brown basmati rice, zesty charred broccoli, and a coconut flake & almond mix for garnish, and you’ve got a flavour feast.
Creamy Harissa Beef & Wild Rice
Creamy Harissa Beef & Wild Rice
with charred long-steam broccoli
Hands on Time: 30 - 45 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Beef
- Brown Basmati Rice
- Coconut Cream
- Free-Range Beef Mince
- Garlic Clove
- Garlic Cloves
- Lemon
- Long Stem Broccoli
- NOMU Garam Masala Rub
- Nut Mix
- Pesto Princess Harissa Paste
- Spring Onion
- Spring Onions
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Butter
RICE
Place the rinsed rice in a pot with 300ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 25-30 minutes. Drain (if necessary) and cover.
TOAST
Place the Nut Mix in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
MEATBALLS
In a bowl, combine the mince, the Spring Onion greens (to taste), the NOMU rub, ½ the harissa paste, and seasoning. Wet your hands slightly and shape the mince mixture into 4-5 meatballs. Return the pan to medium heat with a drizzle of oil and a knob of butter. When hot, fry the meatballs until browned but not cooked through, 2-3 minutes (shifting occasionally). Remove from the pan.
CREAMY SAUCE
Return the pan to medium heat with a drizzle of oil. When hot, fry the Spring Onion whites, the grated garlic, and the remaining harissa paste until fragrant, 1-2 minutes. Mix in the Coconut Cream, 100ml of water, and the browned meatballs. Simmer until the meatballs are cooked through and the sauce is thickening, 6-8 minutes. Remove from the heat and season.
BROCCOLI
Place a pan over medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the broccoli until lightly charred and cooked through, 5-6 minutes (shifting occasionally). Remove from the heat, place in a bowl, add the Lemon zest, a squeeze of lemon juice (both to taste), and seasoning.
TIME TO EAT
Make a bed of the fluffy rice, top with the saucy meatballs, and side with the lemony broccoli. Sprinkle over the toasted Nut Mix. Dig in, Chef!
Brown Basmati Rice - 100ml
Nut Mix - 20g
Beef/" title="View all our recipes with Beef at eCook">Beef/free-range-beef-mince/" title="View all our recipes with Free-Range Beef Mince at eCook">Free-Range Beef Mince - 150g
Spring Onion - 1
NOMU Garam Masala Rub - 5ml
Pesto Princess Harissa Paste - 30ml
Garlic Clove - 1
Coconut Cream - 100ml
Long-stem Broccoli - 100g
Lemon - 1
RICE
Place the rinsed rice in a pot with 500ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 25-30 minutes. Drain (if necessary) and cover.
TOAST
Place the Nut Mix in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
MEATBALLS
In a bowl, combine the mince, the Spring Onion greens (to taste), the NOMU rub, ½ the harissa paste, and seasoning. Wet your hands slightly and shape the mince mixture into 4-5 meatballs per portion. Return the pan to medium heat with a drizzle of oil and a knob of butter. When hot, fry the meatballs until browned but not cooked through, 2-3 minutes (shifting occasionally). Remove from the pan.
CREAMY SAUCE
Return the pan to medium heat with a drizzle of oil. When hot, fry the Spring Onion whites, the grated garlic, and the remaining harissa paste until fragrant, 1-2 minutes. Mix in the Coconut Cream, 200ml of water, and the browned meatballs. Simmer until the meatballs are cooked through and the sauce is thickening, 6-8 minutes. Remove from the heat and season.
BROCCOLI
Place a pan over medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the broccoli until lightly charred and cooked through, 5-6 minutes (shifting occasionally). Remove from the heat, place in a bowl, add the Lemon zest, a squeeze of lemon juice (both to taste), and seasoning.
TIME TO EAT
Make a bed of the fluffy rice, top with the saucy meatballs, and side with the lemony broccoli. Sprinkle over the toasted Nut Mix. Dig in, Chef!
Brown Basmati Rice - 200ml
Nut Mix - 40g
Beef/" title="View all our recipes with Beef at eCook">Beef/free-range-beef-mince/" title="View all our recipes with Free-Range Beef Mince at eCook">Free-Range Beef Mince - 300g
Spring Onions - 2
NOMU Garam Masala Rub - 10ml
Pesto Princess Harissa Paste - 60ml
Garlic Clove - 1
Coconut Cream - 200ml
Long-stem Broccoli - 200g
Lemon - 1
RICE
Place the rinsed rice in a pot with 700ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 25-30 minutes. Drain (if necessary) and cover.
TOAST
Place the Nut Mix in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
MEATBALLS
In a bowl, combine the mince, the Spring Onion greens (to taste), the NOMU rub, ½ the harissa paste, and seasoning. Wet your hands slightly and shape the mince mixture into 4-5 meatballs per portion. Return the pan to medium heat with a drizzle of oil and a knob of butter. When hot, fry the meatballs until browned but not cooked through, 3-4 minutes (shifting occasionally). Remove from the pan.
CREAMY SAUCE
Return the pan to medium heat with a drizzle of oil. When hot, fry the Spring Onion whites, the grated garlic, and the remaining harissa paste until fragrant, 2-3 minutes. Mix in the Coconut Cream, 300ml of water, and the browned meatballs. Simmer until the meatballs are cooked through and the sauce is thickening, 8-10 minutes. Remove from the heat and season.
BROCCOLI
Place a pan over medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the broccoli until lightly charred and cooked through, 6-8 minutes (shifting occasionally). Remove from the heat, place in a bowl, add the Lemon zest, a squeeze of lemon juice (both to taste), and seasoning.
TIME TO EAT
Make a bed of the fluffy rice, top with the saucy meatballs, and side with the lemony broccoli. Sprinkle over the toasted Nut Mix. Dig in, Chef!
Brown Basmati Rice - 300ml
Nut Mix - 60g
Beef/" title="View all our recipes with Beef at eCook">Beef/free-range-beef-mince/" title="View all our recipes with Free-Range Beef Mince at eCook">Free-Range Beef Mince - 450g
Spring Onions - 3
NOMU Garam Masala Rub - 15ml
Pesto Princess Harissa Paste - 90ml
Garlic Cloves - 2
Coconut Cream - 300ml
Long-stem Broccoli - 300g
Lemon - 1
RICE
Place the rinsed rice in a pot with 900ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 25-30 minutes. Drain (if necessary) and cover.
TOAST
Place the Nut Mix in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
MEATBALLS
In a bowl, combine the mince, the Spring Onion greens (to taste), the NOMU rub, ½ the harissa paste, and seasoning. Wet your hands slightly and shape the mince mixture into 4-5 meatballs per portion. Return the pan to medium heat with a drizzle of oil and a knob of butter. When hot, fry the meatballs until browned but not cooked through, 3-4 minutes (shifting occasionally). Remove from the pan.
CREAMY SAUCE
Return the pan to medium heat with a drizzle of oil. When hot, fry the Spring Onion whites, the grated garlic, and the remaining harissa paste until fragrant, 2-3 minutes. Mix in the Coconut Cream, 400ml of water, and the browned meatballs. Simmer until the meatballs are cooked through and the sauce is thickening, 8-10 minutes. Remove from the heat and season.
BROCCOLI
Place a pan over medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the broccoli until lightly charred and cooked through, 6-8 minutes (shifting occasionally). Remove from the heat, place in a bowl, add the Lemon zest, a squeeze of lemon juice (both to taste), and seasoning.
TIME TO EAT
Make a bed of the fluffy rice, top with the saucy meatballs, and side with the lemony broccoli. Sprinkle over the toasted Nut Mix. Dig in, Chef!
Brown Basmati Rice - 400ml
Nut Mix - 80g
Beef/" title="View all our recipes with Beef at eCook">Beef/free-range-beef-mince/" title="View all our recipes with Free-Range Beef Mince at eCook">Free-Range Beef Mince - 600g
Spring Onions - 4
NOMU Garam Masala Rub - 20ml
Pesto Princess Harissa Paste - 125ml
Garlic Cloves - 2
Coconut Cream - 400ml
Long-stem Broccoli - 400g
Lemon - 1
Frequently Asked Questions
What is the preparation time for Creamy Harissa Beef & Wild Rice?
The preparation time for Creamy Harissa Beef & Wild Rice with charred long-steam broccoli is between 30 and 45 minutes.
What is the total time required to make Creamy Harissa Beef & Wild Rice with charred long-steam broccoli?
The total time required to make Creamy Harissa Beef & Wild Rice with charred long-steam broccoli is between 40 and 55 minutes.
How many servings does Creamy Harissa Beef & Wild Rice provide?
4 servings
What are the main ingredients in Creamy Harissa Beef & Wild Rice?
Beef, Brown Basmati Rice, Coconut Cream, Free-Range Beef Mince, Garlic Clove, Garlic Cloves, Lemon, Long Stem Broccoli, NOMU Garam Masala Rub, Nut Mix, Pesto Princess Harissa Paste, Spring Onion, Spring Onions
What is the nutritional information of Creamy Harissa Beef & Wild Rice?
Calories: 1186, Carbs: 97 grams, Fat: grams, Protein: 48.6 grams, Sugar: 12.5 grams, Salt: 626 grams
How do I prepare Creamy Harissa Beef & Wild Rice?
RICE: Place the rinsed rice in a pot with 500ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 25-30 minutes. Drain (if necessary) and cover. TOAST: Place the nut mix in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. MEATBALLS: In a bowl, combine the mince, the spring onion greens (to taste), the NOMU rub, ½ the harissa paste, and seasoning. Wet your hands slightly and shape the mince mixture into 4-5 meatballs per portion. Return the pan to medium heat with a drizzle of oil and a knob of butter. When hot, fry the meatballs until browned but not cooked through, 2-3 minutes (shifting occasionally). Remove from the pan. CREAMY SAUCE: Return the pan to medium heat with a drizzle of oil. When hot, fry the spring onion whites, the grated garlic, and the remaining harissa paste until fragrant, 1-2 minutes. Mix in the coconut cream, 200ml of water, and the browned meatballs. Simmer until the meatballs are cooked through and the sauce is thickening, 6-8 minutes. Remove from the heat and season. TIME TO EAT: Make a bed of the fluffy rice, top with the saucy meatballs, and side with the lemony broccoli. Sprinkle over the toasted nut mix. Dig in, Chef! BROCCOLI: Place a pan over medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the broccoli until lightly charred and cooked through, 5-6 minutes (shifting occasionally). Remove from the heat, place in a bowl, add the lemon zest, a squeeze of lemon juice (both to taste), and seasoning.
What should be prepared from my kitchen to make Creamy Harissa Beef & Wild Rice?
Beef, Brown Basmati Rice, Coconut Cream, Free-Range Beef Mince, Garlic Clove, Garlic Cloves, Lemon, Long Stem Broccoli, NOMU Garam Masala Rub, Nut Mix, Pesto Princess Harissa Paste, Spring Onion, Spring Onions
How many calories does Creamy Harissa Beef & Wild Rice have?
1186 calories
How much fat content does Creamy Harissa Beef & Wild Rice have?
grams
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