Beef and Lentil Moroccan-Inspired Grain Bowl

Ingredients

Here are the following ingredients:

Harissa Honey Beef

• ¼ cup (60 mL) canola oil
• 4 lb (2 kg) Ground Beef (Medium)
• 8 oz (250 g) finely chopped onion, about 2 cups (500 mL)
• ¼ cup (60 mL) minced garlic
• 1 tbsp (15 mL) ground coriander
• 1 tbsp (15 mL) ground cumin
• 1 tbsp (15 mL) kosher salt
• 2 tsp (10 mL) freshly ground black pepper
• 8 oz (250 g) chopped dried apricots, about 1 cup (250 mL)
• 6 oz (175 g) sliced green olives, about 1 cup (250 mL)
• 3 tbsp (45 mL) harissa paste
• 3 tbsp (45 mL) honey

Moroccan Rice and Lentils

• ¼ cup (60 mL) olive oil
• 8 oz (250 g) finely chopped onion, about 2 cups (500 mL)
• ¼ cup (60 mL) minced garlic
• 1½ lb (750 g) uncooked basmati rice, about 4 cups (1 L)
• 2 tbsp (30 mL) ground cumin
• 4 tsp (20 mL) ground turmeric
• ½ tsp (2 mL) ground cinnamon
• 1 tsp (5 mL) saffron threads
• 1 lb (500 g) drained and rinsed canned brown lentils, about 3 cups (750 mL)
• 1 tbsp (15 mL) kosher salt
• 2 tsp (10 ml) freshly ground black pepper

Tomato Salad

• 2 lb (1 kg) chopped tomato, about 6 cups (1.5 L)
• 4 oz (125 g) thinly sliced shallot, about 1 cup (250 mL)
• ½ cup (125 mL) chopped fresh cilantro
• ¼ cup (60 mL) olive oil
• 4 tsp (20 mL) apple cider vinegar
• 2 tsp (10 mL) kosher salt
• 1 tsp (5 mL) freshly ground black pepper

Service

• 10 oz (300 g) baby kale, about 8 cups (2 L)
• 2 cups (500 mL) plain Greek yogurt, 2%
• 1 cup (250 mL) chopped fresh mint
• 1 cup (250 mL) chopped fresh parsley
• 6 oz (175 g) coarsely chopped toasted unsalted almonds, about 1 cup (250 mL)
• ½ cup (125 mL) olive oil
• 16 lemon wedges

Preparation

1. Harissa Honey Beef: Heat oil in large skillet set over medium-high heat. Cook beef until browned. Drain off fat.
2. In the same saucepan set over medium heat, add onion, garlic, coriander, cumin, salt and pepper. Cook until onion is softened. Stir in apricots, olives, harissa paste and honey. Cook for 2 minutes.
3. Pour in ½ cup (125 mL) water. Cook until beef is cooked through and water has evaporated. Cool, cover and refrigerate.
4. Moroccan Rice and Lentils: Heat oil in saucepan set over medium heat. Cook onion and garlic until softened. Add rice, cumin, turmeric, cinnamon and saffron. Cook for 1 to 2 minutes or until rice is well coated. Pour in 8 cups (2 L) water; bring to a boil. Stir in lentils, salt and pepper.
5. Simmer, covered, for 20 to 25 minutes or until rice is tender and has absorbed most of the liquid. Remove from heat. Let stand, covered, for 5 minutes. Cool, cover and refrigerate.
6. Tomato Salad: Toss tomato with shallot, cilantro, oil, vinegar, salt and pepper. Cover and refrigerate.

Service

1. Warm ⅔ cup (150 mL) beef mixture in skillet until heated through. Add a splash of water or stock to loosen, if needed.
2. Spoon 1 cup (250 mL) warm Moroccan Rice and Lentils in a wide, shallow bowl. Top with ½ cup (125 mL) baby kale, ⅓ cup (75 mL) Tomato Salad and warmed beef mixture.
3. Garnish with 2 tbsp (30 mL) yogurt and 1 tbsp (15 mL) EACH mint, parsley and almonds. Drizzle with olive oil. Serve with lemon wedge.

Beef Cuts