Curried Orzo Ground Beef And Cauliflower Recipes

Steps:

• Wash and prepare the orzo according to package instructions.
• Meanwhile wash all the vegetables and chop according to your liking.
• Place a deep pan (wok style) on a medium heat, add 1 tsp coconut oil. When slightly hot add the chickpeas, 1/2 tsp cumin powder a pinch of salt and 1/2 tsp curry poder. Toss well to coat the chickpeas with the spices and coof tossing regularly for about 2 min. Take them out of the pan on a plate and set aside.
• Using the same pan (no need to wash) add the ground beef, salt pepper. Cook for about 5 minutes stirring occasionally until the beef has cooked (browned slightly). Break it so there are no big lumpy bits.
• Mix all the spices in (cumin, curry and turmeric powder as well as the mustard seeds) and cook further stirring occasionally for another minute or so.
• Add the chopped kale and sliced mushrooms and the broccolini. Carry on cooking for another 4 minutes. Toss it every now and again.
• Throw in the sweet sprouting cauliflower and allow it to cook for another 2 minutes toosing it a couple of times.
• Bring in the cooked orzo and mix together gently with the help of two wooden spatulas. Sprinkle the coriander and enjoy.
• Dish out on plates and serve immediately.

Steps:

• Heat the grill to high. Toss the cauliflower with half the oil and some seasoning. Tip onto a baking tray and grill for 15-20 mins until golden, charred, and tender all the way through.
• Meanwhile, cook the orzo in a pan of boiling salted water for 8 mins, or until al dente. Drain.
• Heat the remaining oil in a frying pan and sizzle the capers and garlic until golden. Stir in the orzo, cauliflower, lemon zest and juice and the stock. Bubble for 1 min, then spoon half into a bowl and top with the rocket. Leave the leftovers to cool for the lunchbox, see tip below.

Steps:

• Over moderate heat, cook beef stew for about five minutes to brown. Add flour and stir to cover meat evenly. Set aside.
• In a large pan or wok, saute onion, garlic, green pepper, and cumin seed in olive oil over moderate heat, about 5 minutes.
• Reduce heat to low. Add diced tomatoes, tomato paste, beef stock, caulifower florets, cumin, ginger, turmeric, and black pepper. Cover and simmer 30-40 minutes, or until cauliflower is tender.
• Add cilantro. Stir well. Serve with rice or couscous.

Steps:

• Heat oil in heavy large skillet over medium-high heat. Add lamb and sauté until cooked through, breaking up with back of spoon, about 5
• minutes. Using slotted spoon, transfer lamb to bowl.
• Reduce heat to medium. Add garlic, ginger and chili to same skillet and sauté 2 minutes. Add cardamom, curry powder and orzo and stir to 1 minute. Add broth and bring mixture to boil. Reduce heat to medium-low. Cover and cook until orzo is tender and most of broth is absorbed, stirring occasionally to prevent sticking on bottom of skillet, about 15 minutes. Return lamb to skillet and mix in. Season to taste with salt and pepper.
• Mound pilaf on large platter. Garnish with tomato and cilantro and serve.