North African Beef and Brown Rice

Ingredients and Weight:

1. Beef (chopped) - 1 kg (2.2 pounds)
2. Brown rice - 2 cups (dry)
3. Red onions - 2 (about 150 grams)
4. Garlic - 3 cloves
5. Tomatoes - 2 (or 1 cup of tomato sauce)
6. Olives - a handful (optional)
7. Raisins - a small handful (optional)
8. Cumin - 1 teaspoon
9. Coriander - 1 teaspoon (dried or fresh)
10. Salt and pepper - to taste

Preparation Time:

• Preparation: 30 minutes
• Cooking: 1 hour 30 minutes
• Total: 2 hours

Difficulty Level: Level 3 (Moderate difficulty)

Preparation Method Steps:

1. In a large pot, brown the beef in a little bit of oil until it is no longer red. Remove from the pot and set aside.
2. In the same pot, add the chopped onions and garlic and cook until softened.
3. Return the beef to the pot, add the tomatoes (or tomato sauce), olives, raisins, cumin, and coriander. Season with salt and pepper.
4. Cover and cook for about an hour on low heat, or until the beef is tender and the sauce is rich.
5. Meanwhile, cook the brown rice according to package instructions.
6. When the beef is ready, mix it with the cooked rice and serve.

Nutritional Information:

• Calories: approximately 600 calories per serving (based on average values)
• Protein: 35 grams
• Carbohydrates: 50 grams
• Fat: 20 grams (including saturated fat)
• Fiber: 4 grams

Dish Characteristics:

• Rich and hearty, perfect for colder weather.
• The combination of beef and brown rice provides a balance of protein and carbs.
• The North African spices give it a unique flavor that is both savory and slightly sweet.

User Comments:

1. "This dish was delicious! The beef was tender and the sauce was rich and flavorful."
2. "I added some chili flakes for a kick of heat, which went really well with the dish."
3. "I served this with a side of roasted vegetables, which added some freshness to the meal."

Special Precautions and Tips:

• Be sure to use high-quality beef for best results.
• Adjust the seasoning according to your taste.
• If you can find North African spices like harissa or za'atar, they would add an authentic touch to this dish.
• Cooking the beef low and slow is key to achieving tender, juicy meat.