Informations supplémentaires
30 min.
|
701 kcal
|
easy
|
|
Printable version
1. Setup
Chop the onion and the parsley. Dice the cucumbers and the tomato.
2. Cook the beef and the onions
In a saucepan over medium-high heat, cook 2/3 of the onions, the beef and the spices 4-5 minutes. Season with salt and pepper
3. Cook the rice
Add the rice and cook for 1-2 minutes so that the rice absorbs the beef fat. Add 1.5 2P | 2 3P cups of water. Bring to a boil. Lower the heat to low and cover. Cook 12-15 minutes until the rice has absorbed the liquid. Once the rice is cooked, add the pomegranate molasses.
4. Toast the pine nuts
In a pan over medium heat, toast the pine nuts until they are golden brown 4-5 minutes.
5. Make the tomato cucumber salad
In a bowl, combine the cucumbers, the tomatoes, the rest of the onions, half of the parsley and a drizzle of olive oil. For children, it is possible to leave the raw onions aside and let everyone help themselves to their liking. Mix well and season with salt and pepper.
6. Plate your dish
Serve the Lebanese beef rice with the hummus and the tomato and cucumber salad. Garnish the rice with the rest of the parsley and the pine nuts. Bon appetit!
280gGround Beef
140gBasmati Rice
1unitYellow Onion(s)
2unitLebanese Cucumber(s)
1unitTomato(es)
1unitFresh Italian Parsley
15gPine Nuts
15mlPomegranate molasses
10gSpice Mix (garlic powder,cinnamon powder,ground allspice)
1unitHummus
What you need
Pot, bowl, pan.
701 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
82g
27%
fat
25g
38%
cholesterol
84mg
28%
fiber
5g
20%
protein
37g
saturated
8g
40%
sodium
182mg
8%
sugar
14g
trans
1g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg