Try my new budgeting app Cheddar 🧀
Better than YNAB, Mint (RIP), or EveryDollar.
Export 10 ingredients for grocery delivery
Step 1
Prepare the ingredients
Step 2
Wash and dry the fresh produce. Peel the carrots; halve lengthwise, then thinly slice crosswise. Peel and thinly slice the shallot. Peel and roughly chop 2 cloves of garlic. Combine the sliced carrots, sliced shallot, and chopped garlic in a bowl. Quarter and deseed the lemon. Roughly chop the parsley leaves and stems.
Step 3
Cook & finish the rice
Step 4
In a small pot, combine the rice, currants, a pinch of salt, half the spice blend (you will have extra), and 1 cup of water. Stir to combine. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Stir in the juice of 2 lemon wedges. Taste, then season with salt and pepper if desired. Cover to keep warm.
Step 5
Cook the vegetables
Step 6
Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the prepared vegetable mixture; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until slightly softened. Using a spoon, move the vegetables to one side of the pan.
Step 7
Cook the beef
Step 8
Add the beef to the other side of the pan. Season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 3 to 4 minutes, or until lightly browned. Stir the beef and vegetables to combine. Cook, stirring frequently, 2 to 3 minutes, or until the vegetables are softened and the beef is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.
Step 9
Make the lemon labneh & serve your dish
Step 10
Meanwhile, in a bowl, combine the labneh and the juice of the remaining lemon wedges. Season with salt and pepper. Serve the finished rice topped with the cooked beef and vegetables and lemon labneh. Garnish with the chopped parsley. Enjoy!
Step 11
Prepare the ingredients
Step 12
Wash and dry the fresh produce. Peel the carrots; halve lengthwise, then thinly slice crosswise. Peel and thinly slice the shallot. Peel and roughly chop 2 cloves of garlic. Combine the sliced carrots, sliced shallot, and chopped garlic in a bowl. Quarter and deseed the lemon. Roughly chop the parsley leaves and stems.
Step 13
Cook & finish the rice
Step 14
In a small pot, combine the rice, currants, a pinch of salt, half the spice blend (you will have extra), and 1 cup of water. Stir to combine. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Stir in the juice of 2 lemon wedges. Taste, then season with salt and pepper if desired. Cover to keep warm.
Step 15
Cook the vegetables
Step 16
Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the prepared vegetable mixture; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until slightly softened. Using a spoon, move the vegetables to one side of the pan.
Step 17
Cook the beef
Step 18
Add the beef to the other side of the pan. Season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 3 to 4 minutes, or until lightly browned. Stir the beef and vegetables to combine. Cook, stirring frequently, 2 to 3 minutes, or until the vegetables are softened and the beef is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.
Step 19
Make the lemon labneh & serve your dish
Step 20
Meanwhile, in a bowl, combine the labneh and the juice of the remaining lemon wedges. Season with salt and pepper. Serve the finished rice topped with the cooked beef and vegetables and lemon labneh. Garnish with the chopped parsley. Enjoy!