Nut-Free Savory Meat and Rice Pilaf
Discover the warm and comforting flavors of Nut-Free Savory Meat and Rice Pilaf, a one-pan masterpiece that's perfect for family dinners or meal prepping. This hearty dish combines tender ground beef or lamb, aromatic spices like cumin and cinnamon, and fluffy basmati rice simmered in rich chicken broth for a perfectly seasoned base. Bright pops of diced carrots and green peas add color and nutrition, while a sprinkle of fresh parsley and a zest of lemon bring a refreshing finish. With a quick 15-minute prep time and straightforward cooking steps, this nut-free pilaf offers an allergen-friendly option that's both delicious and satisfying. Serve as a complete meal or pair it with a crisp salad for a delightful weeknight treat.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 2 cloves Garlic cloves, minced
- 1 pound Ground beef or lamb
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Ground cumin
- 0.5 teaspoon Ground cinnamon
- 1.5 cups Basmati rice
- 3 cups Chicken broth or water
- 1 large Carrot, peeled and diced
- 1 cup Green peas, frozen
- 0.25 cup Fresh parsley, chopped
- 1 whole Lemon, sliced for garnish
Instructions
Heat the olive oil in a large skillet or saucepan over medium heat.
Add the finely chopped onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Add the ground beef or lamb to the pan, breaking it apart with a spatula. Cook until browned and fully cooked, about 7-10 minutes.
Season the meat with salt, black pepper, ground cumin, and ground cinnamon. Stir to combine.
Rinse the basmati rice under cold water until the water runs clear, then add it to the skillet.
Pour the chicken broth or water over the rice and meat mixture, and stir to combine.
Bring the mixture to a boil over high heat, then reduce the heat to low, cover the pan, and let it simmer for 10 minutes.
Add the diced carrot and frozen green peas to the pan, gently stirring them into the rice.
Cover and cook for another 10 minutes, or until the rice is tender and all the liquid has been absorbed.
Remove from heat and let the pilaf sit, covered, for 5 minutes to allow the flavors to meld.
Fluff the pilaf with a fork and sprinkle generously with fresh chopped parsley.
Serve the pilaf hot, garnished with lemon slices.
Nutrition Facts
Calories |
2070 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.2 g | 158% | |
| Saturated Fat | 41.5 g | 208% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 363 mg | 121% | |
| Sodium | 5714 mg | 248% | |
| Total Carbohydrate | 135.7 g | 49% | |
| Dietary Fiber | 18.3 g | 65% | |
| Total Sugars | 21.2 g | ||
| Protein | 105.7 g | 211% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 445 mg | 34% | |
| Iron | 25.5 mg | 142% | |
| Potassium | 2932 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
