- 25 mins
Ingredients
- 1 lb ground beef
- 3 TBS olive oil (divided)
- 1 cup Jasmine rice
- ¾ lb carrots (peeled, halved, sliced)
- 1 zucchini (sliced & quartered)
- 2 cloves garlic (peeled & chopped)
- 1 TBS dried parsley
- ¼ cup cream cheese (softened)
- 2 TBS golden raisins (or currants)
- 2 TBS Chicken Demi-Glace
- 1 TBS Za'atar Seasoning
- 1 lemon (juiced, seeds removed)
Preparation
Step 1
In a medium pot, heat 1 TBS of olive oil on medium-high until hot. Add the sliced zucchini; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the rice, raisins, a big pinch of salt, and 2 cups of water (carefully, as the liquid may splatter). 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.
In a large pan (nonstick, if you have one), heat 1 TBS of olive oil on medium-high until hot. Add the beef, sliced carrots, chopped garlic, and all but a pinch of the za’atar; season with salt and pepper. Cook, stirring occasionally and breaking the meat apart with a spoon, 5 to 7 minutes, or until the beef is lightly browned and the carrots are slightly softened. Add the demi-glace. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined and the beef is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.
Add cream cheese to the bowl of lemon juice and 1 tablespoon of olive oil; season with salt and pepper. Stir to combine. Serve the cooked beef and carrots over the zucchini rice. Garnish with the lemon cheese sauce and remaining za’atar.