Spanish-Style Beef & Vegetables with Saffron-Date Rice & Lemon Aioli

Spanish-Style Beef & Vegetables

with Saffron-Date Rice & Lemon Aioli

25 MIN
$10.94/serving 4 Servings
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  • with Beyond Beef™
    includes 16 oz Plant-Based Ground Beyond Beef™
  • with Ground Beef
    includes 18 oz No Added Hormones, Pasture-Raised Ground Beef View recipe
  • with Beyond Beef™

    From the Test Kitchen

    In this vibrant dish, we’re calling on the bold, bright flavors of Spanish cuisine by coating our beef and vegetables in a blend of traditional spices like paprika, cumin, and more, then topping it with an irresistibly creamy lemon aioli. It all comes together over a bed of fragrant saffron-infused rice studded with sweet, chewy dates.
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    • Nutrition
      PER SERVING
    • Calories
      700 Cals (est.)
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    ingredients
    Spanish-Style Beef & Vegetables with Saffron-Date Rice & Lemon Aioli
    Title
    • 16 oz Plant-Based Ground Beyond Beef™
    • 2 Zucchini
    • 1 Yellow Onion
    • 1 clove Garlic
    • 1 tsp Preserved Lemon Purée
    • 2 oz Dried Medjool Dates
    • 1 pinch Saffron
    • 2 oz Sliced Roasted Red Peppers
    • ¼ cup Mayonnaise
    • 1 Tbsp Spanish Spice Blend (Smoked Paprika, Ground Cumin, Ground Coriander, Dried Mexican Oregano, Cayenne Pepper & Ground Cinnamon)
    • 1 cup Long Grain White Rice
    • 1 Tbsp Verjus Rouge
    Cook the rice
    1 Cook the rice

    In a medium pot, combine the rice, saffron, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

    Prepare the ingredients & make the aioli
    2 Prepare the ingredients & make the aioli

    Meanwhile, wash and dry the fresh produce. Halve the zucchini lengthwise, then thinly slice crosswise. Halve, peel, and thinly slice the onion. Roughly chop the peppers. Pit and roughly chop the dates. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. In a bowl, combine the mayonnaise, lemon purée, 2 teaspoons of water, and as much of the garlic paste as you’d like. Season with salt and pepper.  

    Brown the zucchini
    3 Brown the zucchini

    In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Working in batches if necessary, add the sliced zucchini in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Transfer to a bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan.  

    Cook the Beyond Beef™ & vegetables
    4 Cook the Beyond Beef™ & vegetables

    In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the Beyond Beef™, sliced onion, and spice blend; season with salt and pepper. Cook, stirring frequently and breaking apart with a spoon, 5 to 7 minutes, or until the Beyond Beef™ is browned and cooked through. Carefully drain off and discard any excess oil. Add the verjus (carefully, as the liquid may splatter), chopped peppers, and cooked zucchini. Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Turn off the heat. Taste, then season with salt and pepper if desired.  

    Finish the rice & serve your dish
    5 Finish the rice & serve your dish

    Meanwhile, add the chopped dates to the pot of cooked rice; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished rice topped with the cooked Beyond Beef™ and vegetables. Drizzle with the aioli. Enjoy!

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    Cook the rice
    1 Cook the rice

    In a medium pot, combine the rice, saffron, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

    2 Prepare the ingredients & make the aioli

    Meanwhile, wash and dry the fresh produce. Halve the zucchini lengthwise, then thinly slice crosswise. Halve, peel, and thinly slice the onion. Roughly chop the peppers. Pit and roughly chop the dates. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. In a bowl, combine the mayonnaise, lemon purée, 2 teaspoons of water, and as much of the garlic paste as you’d like. Season with salt and pepper.  

    Prepare the ingredients & make the aioli
    Brown the zucchini
    3 Brown the zucchini

    In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Working in batches if necessary, add the sliced zucchini in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Transfer to a bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan.  

    4 Cook the Beyond Beef™ & vegetables

    In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the Beyond Beef™, sliced onion, and spice blend; season with salt and pepper. Cook, stirring frequently and breaking apart with a spoon, 5 to 7 minutes, or until the Beyond Beef™ is browned and cooked through. Carefully drain off and discard any excess oil. Add the verjus (carefully, as the liquid may splatter), chopped peppers, and cooked zucchini. Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Turn off the heat. Taste, then season with salt and pepper if desired.  

    Cook the Beyond Beef™ & vegetables
    Finish the rice & serve your dish
    5 Finish the rice & serve your dish

    Meanwhile, add the chopped dates to the pot of cooked rice; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished rice topped with the cooked Beyond Beef™ and vegetables. Drizzle with the aioli. Enjoy!

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