Monday, February 2, 2009

Moroccan Beef over Rice

This is a nice dish when you are tired of standard American fare. It also works well wrapped in a tortilla and served for lunch, but I prefer it over rice. Also, I use dehydrated chopped onions. (You can find them in the baking section of your grocery store.) If you are using fresh onions you will need to fry them in olive oil before cooking the beef.
This recipe only requires 10 to 15 minutes of active cooking. But it does need to cook unattended for about 25 to 30 minutes.
  • 1/2 cup chopped onions
  • 2 cups ground beef
  • 2 garlic cloves
  • 1 tsp coriander
  • 1 bay leaf
  • 8 dried chopped dried apricots
  • 1 can diced tomatoes, strained
  • 1 tbsp tomato paste
  • 1/3 dried cranberries
  • 1 cup V8 juice

In a large skillet combine beef and onions. Cook until browned.

Use garlic press. Then add garlic, coriander and bay leaf to beef. Cook an additional minute.

Add apricots, tomatoes, tomato paste, cranberries and juice. Cook uncovered on medium low for 25 to 30 minutes. (If you are not using instant rice add one cup rice and two cups water to a small saucepan. Heat to boiling. Cover. Reduce heat to simmer. Simmer 15 to 20 minutes.)

Discard bay leaf. Serve over rice.

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