Mince pilaf

By Drum Digital
21 July 2014

Mince and rice has never tasted this good. The nuts add a good crunch to the dish.

Serves 6

Preparation: 15 min

Cooking: 30 min

oil for frying

1 onion, finely sliced

1 litre (4 c) chicken stock

2 cinnamon sticks

5 ml (1 t) turmeric

5 ml (1 t) ground cumin

5 ml (1 t) ground coriander

500 ml (2 c) rice, rinsed and drained

60 ml (¼ c) chopped dried peaches

400 g beef mince

salt and pepper

handful of fresh parsley

125 ml (½ c) nuts, toasted (optional)

Heat 15 ml (1 T) oil in a frying pan over high heat and sauté the onion for 5 minutes or until golden.

In a saucepan over high heat, bring the stock, cinnamon, turmeric, cumin and coriander to the boil then simmer for 5 minutes.

Add the rice and peaches and simmer until the stock has almost all been absorbed by the rice, about 15 minutes.

Meanwhile add a little more oil to the frying pan. When hot, add the mince, salt and pepper and cook for 8 minutes or until the meat is cooked through. Set aside.

When the rice is cooked, remove the cinnamon sticks and transfer the rice to a serving platter or bowl. Add the cooked mince and stir gently to combine. Add the parsley and nuts and serve.

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