with Chopped Salad and Lemony Yogurt
Everyone can add what they love to their bowl in this instant family favourite. Stir it all together with our delicious lemony yogurt sauce! Ingredients: Ground beef • Sweet bell pepper • Basmati rice • Greek yogurt (skim milk, cream, active bacterial cultures) (milk) • Roma tomatoes • Lemon • Feta cheese (pasteurized milk, partly skimmed milk, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, natamycin, calcium chloride) (milk) • Crispy shallots (onion, palm oil, wheat flour, salt) (wheat) • Vegetable broth concentrate (vegetable juice concentrates (tomato, mushroom, onion, carrot, celery), sugars (sugar, maltodextrin), salt, yeast extract) • Garlic puree (garlic, water, soybean oil, citric acid, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Turkish spice blend (paprika powder, spices, onion powder, garlic powder, salt, herbs, oleoresin paprika, canola oil, silicon dioxide) (sulphites) • Parsley.
Allergens
Utensils
Tags
Ground Beef
250 g
Basmati Rice
0.75 cup
Sweet Bell Pepper
1 unit(s)
Tomato
1 unit(s)
Lemon
0.5 unit(s)
Garlic Puree
1 tbsp
Turkish Spice Blend
8 g
Greek Yogurt
1 unit(s)
Feta Cheese, crumbled
0.25 cup
Vegetable Broth Concentrate
2 unit(s)
Parsley
7 g
Crispy Shallots
28 g
Salt*
0.38 tsp
Pepper*
0.25 tsp
Oil*
2 tbsp
Sugar*
0.5 tsp
- Before starting, lightly oil the grill. While you prep, preheat the grill to medium-high (approx. 450°F).
- Wash and dry all produce.
- Using a strainer, rinse rice until water runs clear.
- To a medium pot, add 1 1/4 cups (2 1/2 cups) water, 1/8 tsp (1/4 tsp) salt and broth concentrates. Cover and bring to a boil over high.
- Once boiling, stir in rice, then reduce heat to low. Cover and cook for 12-14 min, until rice is tender and water is absorbed.
- Remove the pot from heat. Set aside, still covered.
- Meanwhile, core, then quarter pepper. Add peppers to a plate, then drizzle with 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, then toss to coat.
- Zest, then juice half the lemon (whole lemon for 4 servings). Cut any remaining lemon into wedges.
- Cut tomatoes into 1/2-inch pieces.
- To a small bowl, add yogurt, half the lemon zest, 2 tbsp (1/4 cup) water and 1/8 tsp (1/4 tsp) garlic puree (Like things garlicky? Add more puree.)
- Season with salt and pepper, then whisk until smooth.
- To a medium bowl, add tomatoes, 1/2 tbsp (1 tbsp) lemon juice, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then stir to combine.
- In another medium bowl, add beef, Turkish Spice Blend, half the crispy shallots, remaining garlic puree and 1/8 tsp (1/4 tsp) salt. Season with pepper, then combine.
- Form into 8 (16) equal-sized 2-inch patties. Transfer patties to a plate, then drizzle 1/2 tbsp (1 tbsp) oil over top. Turn to coat.
- When the rice is done, bring patties, peppers and a clean plate out to the grill.
- To one side of the grill, add peppers. Close lid and grill peppers for 4-5 min, flipping once, until tender. Return peppers to the same plate.
- Meanwhile, add patties to the other side of the grill. Close lid and grill patties for 2-3 min per side, until cooked through.** Transfer patties to a clean plate.
- Cut grilled peppers into 1/2-inch pieces.
- To the bowl with tomatoes, add peppers, then toss to combine.
- Fluff rice with a fork. Stir in remaining lemon zest.
- Divide rice between bowls. Top with patties and marinated veggies.
- Drizzle with lemony yogurt and sprinkle with feta.
- Tear parsley over top and sprinkle with remaining crispy shallots.
- Squeeze a lemon wedge over top, if you like.
840
kcal
Calories
42
g
Fat
15
g
Saturated Fat
83
g
Carbohydrate
10
g
Sugar
5
g
Dietary Fiber
40
g
Protein
90
mg
Cholesterol
1190
mg
Sodium
0.5
g
Trans Fat
850
mg
Potassium
200
mg
Calcium
6
mg
Iron
