Savory Beef Rice Pilaf
Serving Size / Yield
- 1 1/2 lbs. beef sirloin or beef chuck
- 1/3 C olive oil
- 2 medium onions, finely chopped
- 3 medium carrots, grated
- 1 tsp. salt
- 1/2 tsp. freshly ground black pepper
- 1 tsp. paprika
- 1 tsp. cumin
- 3-4 bay leaves
- 1 3/4 C water
- 3 C Jasmine rice
- 1 1/2 tsp. salt
- 4 C water
- 1 tsp ground coriander
- 1/4 C minced chives
Trim beef of excess fat and chop into 1/2-inch pieces.
Heat canola oil in large soup pot. Once oil is hot, add chopped meat and cook for seven minutes until meat is browned.
Reduce heat and add chopped onion. Stir often and cook until onion is softened, about five minutes. Stir in carrots, 1 teaspoon salt, pepper, paprika, cumin and bay leaves and continue to cook over medium heat for five minutes until carrots are soft.
Add 1 3/4 cups hot water, cover & simmer over medium to low heat for 45 minutes, or until meat is tender.
While meat is cooking, rinse rice until water runs clear, then drain and set aside. Spread rice over the meat and add four cups hot water. Sprinkle the rice with 1 1/2 tsp salt, but do not stir, and bring to a boil. Once boiling, reduce heat to medium and let it cook uncovered until most of the water is absorbed, about 10 minutes.
Serve warm and sprinkle chives on top for garnish.