Nutty, chewy brown rice teams with mince and vegetables to make an easy and versatile one-pan meal. If there are extra mouths to feed increase the quantity of rice to add bulk at very little extra cost.
One-Pan Beef, Rice & Vegetables
Chard or silverbeet stems add flavour, colour and bulk to dishes so don’t discard them – simply thinly slice or chop.
1 large onion, chopped
2 tsp smoked paprika
2 tsp ground cumin
2 tsp ground coriander
1 tsp ground turmeric
500g beef mince
1 bunch chard or silverbeet, stems thinly sliced or chopped, leaves chopped
2 zucchini, chopped
1 cup brown rice, cooked
sea salt and freshly ground black pepper
1 Place onion and oil in a frying pan over a medium heat, cover and cook, stirring occasionally, for 8-10 minutes or until onion is soft and translucent.
2 Add paprika, cumin, coriander and turmeric and cook,
stirring, for 1-2 minutes or until fragrant.
3 Add mince and cook, stirring occasionally, for 5 minutes or until beef is just cooked. Add chard stems, zucchini and rice, cover and cook, stirring occasionally, for 5 minutes or until vegetables are just tender. Add chard leaves and cook, stirring occasionally, for 5 minutes or until leaves wilt.
Where did the ingredients for this dish come from:
Mince: Mad Butcher – Hastings; Onion: Krismaw Gardens –
Hastings; Chard, zucchini: The Chef’s Garden @ Epicurean –
Hastings; Paprika: Orcona Chillis ‘n Peppers – Hastings; Store
Cupboard Ingredients: vegetable oil, cumin, ground coriander,
turmeric, salt, black pepper
Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.
Happy cooking and eating.
Recipe by Rachel Blackmore
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Other mince dishes you might like to try: