Pan-Fried Egyptian-Style Ground Beef Bowl

Inspired by Koshari, a traditional street food in Egypt, this weeknight rice bowl features a hearty mixture of protein-rich ground beef and fibre-rich whole grain and beans, all topped with a zesty tomato salsa. This meal gets an iron boost with the synergy-effect of combining meat, beans, chard and whole grain.
Yield 6 Servings Prep. Time 25 min Cooking Time 35 min Total Time 60 min


Here are the following ingredients:

  • Salsa
  • 1 tbsp (15 mL) olive oil
  • 4 tsp (20 mL) white vinegar
  • ½ tsp (2 mL) granulated sugar
  • ¼ tsp (1 mL) salt
  • 3 ripe tomatoes, seeded and chopped
  • 1 shallot, thinly sliced
  • ⅓ cup (75 mL) chopped fresh parsley
  • Rice and Beef
  • 1 tbsp (15 mL) olive oil
  • 6 Beef Burgers, ¾ inch (2 cm) thick
  • 2 tsp (10 mL) ground cumin
  • ½ tsp (2 mL) EACH salt and ground cinnamon
  • ¼ tsp (1 mL) EACH ground allspice and nutmeg, ginger and coriander
  • 3 cloves garlic, minced
  • 1 cup (250 mL) long-grain brown rice
  • 1 cup (250 mL) no-salt added canned kidney beans or chickpeas, rinsed and drained
  • Wilted Greens
  • 1 tbsp (15 mL) olive oil
  • 1 clove garlic, minced
  • 1 bunch kale and/or rainbow Swiss chard, trimmed and torn
  • Salt and fresh ground pepper

Shopping List

Here are the following shopping items to buy:


Follow these cooking methods/directions:

  1. Salsa: Whisk together oil, vinegar, sugar and salt in a medium bowl until dissolved. Add tomatoes, shallot and parsley; toss to coat. Let stand at room temperature until ready to serve.

  2. Rice and Beef: Heat oil over medium-high heat in a large nonstick skillet. Crumble up beef burgers and add to pan. Stir in cumin, salt, cinnamon, allspice, nutmeg, ginger, coriander and garlic. Cook, breaking up into small crumbles, for 5 to 7 minutes or until browned.

  3. Stir in rice until well combined. Add 3 cups (750 mL) water and bring to a boil. Cover, reduce heat to low and simmer for 20 to 25 minutes or until liquid is absorbed.

  4. Wilted Greens: Meanwhile, heat oil with garlic over medium-high heat in a large skillet. Add kale and season with salt and pepper to taste. Cook, stirring occasionally, for 3 to 5 minutes or until wilted.

  5. Remove rice mixture from heat and stir in beans. Let stand for 5 minutes. Fluff with a fork. Serve over wilted greens and top with Salsa.