Recipe for fluffy Jewel Rice topped with beef mince, herbs, roasted butternut and aubergine wedges, cranberries, flaked almonds and crispy fried onions
1 ½ cups parboiled brown rice
2 onions – slice thinly
500g beef mince
2 aubergines – cut into wedges (1 cm)
1 butternut – cube with skin on (1 cm)
2 tsp Mediterranean mix
1 tsp chilli flakes (optional)
10g fresh parsley – chop finely
10g fresh dill – chop finely
4 tbsp flaked almonds
2 tbsp dried cranberries
olive oil (from your pantry)
salt & black pepper (from your pantry)
tin foil (from your pantry)
Preparation: Preheat the oven to 200°C. Prepare all the ingredients as indicated above.
Aubergine & butternut: Line 2 baking trays with tin foil (one for the aubergines and one for the butternut cubes). Add olive oil, salt and pepper. Roast the aubergines for 20-25 minutes and the butternut for 35 minutes.
Rice: Bring a saucepan of lightly salted water to the boil. Add the rice and boil gently for 15 minutes on medium heat. Drain and keep warm in a colander over a saucepan of hot water.
Almonds: Place a small pan on medium heat and dry toast the almonds until lightly browned – about a minute. Toss often to make sure they don’t burn.
Onion: Heat a few glugs of olive oil in a large frying pan over a medium- high heat. Add the onion slices and a little salt and fry for 10-12 minutes until golden and crispy. Don’t make the pan too hot – you don’t want the onions to burn and go bitter. Remove the onions from the pan and set aside.
Mince: Use the same pan you used for the onions, add the beef mince and break it up in the pan with a spoon or spatula. Add the Mediterranean mix, chilli flakes (optional), salt and pepper and cook until golden and cooked through – 5 minutes.
Serve the rice topped with the beef mince, dill, parsley, roasted butternut and aubergine wedges, cranberries, flaked almonds and fried onions.
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