The recipe I used as the basis for this dish was from a soup cookery book. Although it is cooked in a broth, by the end of the cooking process there wasn’t much liquid left and it was more like a wet pilaf. Most importantly, it was really tasty and filling!
Pro Points: 6
Simple Start: Yes
Filling & Healthy: 0
Cooking time: 1hr 10min (+1hr soaking time)
- 1.2l water
- 2 beef stock cubes
- 225g extra lean steak mince
- 1 large onion, sliced
- 75g yellow split peas (soaked for 1 hour in plenty of water)
- 1tsp ground turmeric
- 1tsp ground allspice
- 1/2tsp ground cinnamon
- 1/2tsp ground black pepper
- 1tsp salt
- 225g brown rice
- 350g spinach, chopped
- 25g dill, chopped
- 75g spring onions, chopped
- 150g 0% fat natural yogurt
For the garnish
- 1/2 medium onion, finely sliced
- 1tbsp chopped fresh mint
- 1tsp healthy oil
- Pour the water into a large saucepan, add the stock cubes and bring to the boil.
- Add the beef, onion, soaked yellow split peas, spice and salt. Cover and simmer gently for 30 minutes.
- Add the rice and simmer for a further 20 minutes, stirring occasionally.
- Add the spinach, dill and spring onions then simmer for a further 10 minutes.
- Meanwhile, make the garnish: fry the onion in the oil over a moderate heat until golden brown. Add the mint then cook for a further 5 minutes until crisp. Set aside.
- Stir the yogurt into the rice mixture and heat through.
- Serve with the garnish sprinkled on top.