North African Beef and Brown Rice

North African Beef and Brown Rice This one-dish stew is deliciously different. It is very healthy, also. My husband asked for seconds! Serve in soup bowls.

Ingredients

Original recipe yields 2 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 25 mins

    COOK : 1 hr 10 mins

    TOTAL : 1 hr 35 mins

    SERVING : 2

    YIELD : 2 servings

  • Cook and stir steak, onion, and tomato-chicken bouillon together in a large pot over medium heat until steak is browned, 5 to 10 minutes. Add garlic, 1 cup water, beef stock concentrate, carrots, and sweet potatoes to the steak mixture; cook and stir until carrots and sweet potatoes are softened, about 20 minutes.

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  • Mix 1 1/2 cups water, cabbage, cinnamon sticks, paprika, cumin, black pepper, coriander, and cardamom seeds into the steak-sweet potato mixture; bring to a boil. Add brown rice and reduce heat to low. Cover pot and simmer until rice has absorbed the liquid, about 45 minutes. Fluff rice and remove cinnamon sticks before serving.

Per Serving: 649 calories; protein 31.4g; carbohydrates 109.2g; fat 9.7g; cholesterol 57.3mg; sodium 1818.1mg. This has loads of flavor without being spicy. I use More Than Gourmet(R) beef concentrate, which does not have salt. The Knorr(R) tomato-chicken bouillon is very salty and that is why the recipe had no additional salt added. If you do not have regular cabbage, you may substitute (coarsely chopped) bok choy, kale, or spinach. Serve with rolls or crusty bread.