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
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
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
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
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
Woolies Products in this dish
