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.
French Onion-style Rice & Beef
French Onion-style Rice & Beef
with tomatoes & fresh parsley
Hands on Time: 20 - 40 minutes
Overall Time: 30 - 50 minutes
Ingredients:
- Beef
- Beef Schnitzel (without crumb)
- Beef Stock
- Dried Thyme
- Fresh Parsley
- Jasmine Rice
- NOMU Roast Rub
- Onion
- Onions
- Red Wine Vinegar
- Tomato
- Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Paper Towel
- Water
- Butter
SOME PREP
Boil the kettle. Dilute the stock with 200ml of the boiling water. In a small bowl, combine the vinegar with a drizzle of olive oil, and season. Add the diced tomato, the chopped 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 sliced onion until golden and crispy, 8-10 minutes. Add the dried thyme and fry until fragrant, 30-60 seconds. Mix in the rinsed 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!
Beef Stock - 5ml
Red Wine Vinegar - 10ml
Tomato - 1
Fresh Parsley - 3g
Onion - 1
Dried Thyme - 5ml
Jasmine Rice - 100ml
Beef Schnitzel (without crumb) - 150g
NOMU Roast Rub - 5ml
SOME PREP
Boil the kettle. Dilute the stock with 400ml of the boiling water. In a small bowl, combine the vinegar with a drizzle of olive oil, and season. Add the diced tomato, the chopped 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 sliced onion until golden and crispy, 8-10 minutes. Add the dried thyme and fry until fragrant, 30-60 seconds. Mix in the rinsed 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!
Beef Stock - 10ml
Red Wine Vinegar - 20ml
Tomato - 1
Fresh Parsley - 5g
Onion - 1
Dried Thyme - 10ml
Jasmine Rice - 200ml
Beef Schnitzel (without crumb) - 300g
NOMU Roast Rub - 10ml
SOME PREP
Boil the kettle. Dilute the stock with 600ml of the boiling water. In a small bowl, combine the vinegar with a drizzle of olive oil, and season. Add the diced tomato, the chopped 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 sliced onion until golden and crispy, 10-12 minutes. Add the dried thyme and fry until fragrant, 30-60 seconds. Mix in the rinsed 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!
Beef Stock - 15ml
Red Wine Vinegar - 30ml
Tomatoes - 2
Fresh Parsley - 8g
Onions - 2
Dried Thyme - 15ml
Jasmine Rice - 300ml
Beef Schnitzel (without crumb) - 450g
NOMU Roast Rub - 15ml
SOME PREP
Boil the kettle. Dilute the stock with 800ml of the boiling water. In a small bowl, combine the vinegar with a drizzle of olive oil, and season. Add the diced tomato, the chopped 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 sliced onion until golden and crispy, 10-12 minutes. Add the dried thyme and fry until fragrant, 30-60 seconds. Mix in the rinsed 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!
Beef Stock - 20ml
Red Wine Vinegar - 40ml
Tomatoes - 2
Fresh Parsley - 10g
Onions - 2
Dried Thyme - 20ml
Jasmine Rice - 400ml
Beef Schnitzel (without crumb) - 600g
NOMU Roast Rub - 20ml
Woolies Products in this dish
