Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Moroccan Beef And Artichoke Tajine
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- #65884
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1 pound ground beef
2 jars (6 ounce size) marinated artichoke hearts
1 cup raw long-grain rice
1 onion, chopped
1 clove garlic, crushed
1/4 teaspoon saffron threads
1/4 teaspoon ground ginger
1 can (14 ounce size) chicken broth
1 teaspoon salt
1/4 teaspoon black pepper
1/4 cup water
1/2 teaspoon garlic salt
1/4 cup chopped fresh parsley
1 can (3.25 ounce size) pitted ripe olives
1 lemon, cut in wedges
directions
Brown beef in skillet. Drain off fat. Set meat aside. Drain artichokes reserving 1/4 c. marinade. Set artichokes aside.
Heat marinade in large saucepan. Add rice and cook, stirring, until lightly browned. Add onion, garlic, saffron and ginger. Cook until onion is transparent.
Stir in broth, meat, salt, pepper, garlic salt and water. Bring mixture to boil, then reduce heat. Cover and simmer 20 minutes.
Lightly stir in artichokes and parsley. Cover and cook over low heat until heated through. Garnish with olives and lemon wedges.
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nutrition data
Nutritional data has not been calculated yet.
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