HelloHero: One-Pot Chermoula Venison Pilaf
with Yoghurt & Crushed Peanuts
One-pot cooking isn’t just convenient, it’s also full of lots of lovely flavours as everything comes together. Take a beef and venison veggie pilaf, the Moroccan and chermoula spices melt in the bowl. One irresistible and easy dinner coming right up!
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1 packet
Venison & Beef Mince
1 packet
Soffritto Mix
1 packet
garlic paste
(May be present Egg, Milk, Gluten, Soy, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 sachet
chermoula spice blend
1 packet
jasmine rice
(May be present Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1 sachet
Chicken-Style Stock Powder
1 packet
baby leaves
1 packet
Greek-Style Yoghurt
(Contains Milk; )
1 packet
Crushed Peanuts
(Contains Peanut; May be present Wheat, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
Not included in your delivery
olive oil
1.25 cup
boiling water
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. • In a large saucepan, heat a drizzle of olive oil over high heat. Cook venison & beef mince, breaking up with a spoon, until just browned, 4-5 minutes.
• Add soffritto mix and cook, stirring, until tender, 3-4 minutes. • Add another drizzle of olive oil, garlic paste and chermoula spice blend and cook, stirring until fragrant, 1-2 minutes.
• Add jasmine rice to the saucepan and stir to coat. Add the boiling water (11/4 cups for 2 people / 21/2 cups for 4 people) and chicken-style stock powder. Stir, then bring to the boil. • Cover with a lid, then reduce heat to medium-low. Cook for 12 minutes, then remove pan from the heat and keep covered until rice is tender and water is absorbed, 10-15 minutes. • When the rice is done, gently stir through baby leaves.
TIP: The rice will finish cooking in its own steam so don't peek!
• Divide one-pot chermoula venison pilaf between bowls. • Dollop with Greek-style yoghurt. • Garnish with crushed peanuts to serve. Enjoy!