eCook Meal
Creamy Harissa Beef & Wild Rice
with charred long-steam broccoli
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.
Serving guide
Choose your portion size.
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!
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!
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!
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!
Shopping
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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, Beef Mince, Brown Basmati Rice, Coconut Cream, Garlic, Lemon, Long Stem Broccoli, NOMU Garam Masala Rub, Nut Mix, Pesto Princess Harissa Paste, Spring Onion
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?
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. 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. 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. 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!
What should be prepared from my kitchen to make Creamy Harissa Beef & Wild Rice?
Beef, Beef Mince, Brown Basmati Rice, Coconut Cream, Garlic, Lemon, Long Stem Broccoli, NOMU Garam Masala Rub, Nut Mix, Pesto Princess Harissa Paste, Spring Onion
How many calories does Creamy Harissa Beef & Wild Rice have?
1186 calories
How much fat content does Creamy Harissa Beef & Wild Rice have?
grams