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Ingredients
- 500 g beef steak thinly sliced
- 1/2 tsp dried rosemary
- 1 tsp dried oregano
- 2 cloves garlic crushed
- 1 Tbsp olive oil
- 1 onion diced
- 1 eggplant (aubergine) small, diced
- 1 Tbsp olive oil
- 4 button mushrooms quartered
- 1/4 cup kalamata olives roughly chopped
- 1/4 cup sun-dried tomatoes sliced
- 1/2 punnet cherry tomatoes halved
- 1/2 tsp dried rosemary extra
- 2 tsp dried oregano extra
- 1/2 tsp dried garlic flakes
- 1 pinch sea salt
- 2 cups uncooked rice
Ingredients
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Instructions
- Combine beef, rosemary, oregano, garlic and 1 Tbsp olive oil in a bowl and set aside to marinate for 20 minutes.
- In a large pot, cook the onion, eggplant & mushrooms over medium heat in 1 Tbsp olive oil until the onion is translucent and the eggplant has changed colour.
- Add the olives, tomatoes, remaining herbs and salt and toss to coat.
- Add the beef mixture and bring to the boil.
- Add rice and 800ml of water.
- Return to the boil.
- Cover, reduce heat to a low simmer and cook for 15 minutes.
- Remove from heat, stir, then cover again with a tea towel under the lid and sit on the bench for 15 minutes before serving.
I’m confused with step 4 re: bring to the boil? I just added beef and coated, then added rice and the 800ml of water
Yes, add it all in together.