Ground beef with vegetables, vermicelli rice and cucumber yogurt salad

Ingredients

• 500 g Ground beef (Choose beef with 15 % fat for more tenderness)
• 80 g Sun‑dried tomatoes (Drained and diced)
• 1 petite Sweet bell pepper (Diced)
• 1 c. à café Hot chili (Powder or flakes, adjust to taste)
• 3 c. à soupe Olive oil (Divided: 2 c. à soupe for the meat, 1 c. à soupe for the rice)
• 200 g Basmati rice (Rinsed with cold water before cooking)
• 50 g Fine vermicelli (Lightly toasted before adding to the rice)
• 1 c. à café Dried herbs (oregano, thyme) (Blend)
• 2 unités Carrots (Peeled and sliced into rounds)
• 1 petit Leek (Cleaned and finely sliced)
• 150 g Button mushrooms (Sliced into strips)
• 1 c. à café Turmeric powder
• 200 g Tomato puree (Canned)
• à goût Salt
• à goût Black pepper
• 2 c. à soupe Fresh chives (Chopped)
• 2 c. à soupe Fresh basil (Torn)
• 1 petit Cucumber (Diced)
• 200 g Plain Greek yogurt (Skimmed)
• 1 c. à soupe Lemon juice
• 1 c. à café Dried mint

Instructions

1. Prepare the meat filling

   In a large bowl, combine the ground beef, diced sun‑dried tomatoes, diced sweet bell pepper, hot chili, 2 c. à soupe olive oil and a pinch of salt. Work with your fingertips until you obtain a homogeneous mixture.

   Time: PT10M

2. Shape and refrigerate

   Form the mixture into two logs about 10 cm long. Place them on a plate, cover with plastic wrap and refrigerate for 5 minutes to firm up.

   Time: PT5M

3. Cook the rice and vermicelli

   Rinse the basmati rice. In a saucepan, heat 1 c. à soupe olive oil, add the rice and vermicelli, toast for 5 minutes while stirring. Add 400 ml water (or broth), the dried herbs, bring to a boil then reduce to medium heat, cover and cook for 15 minutes until fully absorbed.

   Time: PT20M

   Temperature: Moyen

4. Cook the meat

   Heat a drizzle of olive oil in the pan over medium‑high heat. Add the meat logs, sear 4 minutes each side until a nice golden colour develops.

   Time: PT8M

   Temperature: Moyen‑vif

5. Prepare the vegetables

   Peel the carrots and slice into rounds. Clean the leek and slice thinly. Clean the mushrooms and cut into strips.

   Time: PT10M

6. Sauté the vegetables with the meat

   In the same pan, add the carrots, leek and mushrooms around the meat. Cover and cook over medium heat for 5 minutes, then uncover and sauté for another 5 minutes until translucent.

   Time: PT15M

   Temperature: Moyen

7. Season and add the tomato puree

   Sprinkle turmeric, salt and pepper, add the remaining hot chili if desired, then stir in the tomato puree. Mix, cover and simmer for 10 minutes over low heat.

   Time: PT10M

   Temperature: Douce

8. Finish with fresh herbs

   Scatter the chopped chives and fresh basil, cover again and let rest for 10 minutes off the heat so the flavours develop.

   Time: PT10M

9. Prepare the cucumber yogurt salad

   In a bowl, combine the Greek yogurt, lemon juice, 1 c. à soupe olive oil, salt, pepper, dried mint and half of the chives. Add the diced cucumber and mix well.

   Time: PT10M

10. Plating

    Place the vermicelli rice in a serving dish, top with the meat and vegetables, scatter the remaining fresh herbs. Serve with a bowl of cucumber yogurt salad.

    Time: PT5M

Nutrition Facts

Calories

560

Protein

30 g

Carbohydrates

65 g

Fat

22 g

Fiber

6 g

Ingredient Substitutions

• Instead of Ground beef: Ground turkey, Ground lamb
• Instead of Sun‑dried tomatoes: Roasted fresh tomatoes, Tomato paste
• Instead of Sweet bell pepper: Red bell pepper, Sweet paprika
• Instead of Hot chili: Espelette pepper, Chili flakes
• Instead of Olive oil: Canola oil, Sunflower oil
• Instead of Basmati rice: Long‑grain rice, Quinoa
• Instead of Fine vermicelli: Rice noodles, Broken spaghetti
• Instead of Dried herbs (oregano, thyme): Herbes de Provence
• Instead of Carrots: Zucchini, Turnips
• Instead of Leek: White onion, Scallion
• Instead of Button mushrooms: Shiitake mushrooms, Oyster mushrooms
• Instead of Turmeric powder: Saffron, Paprika
• Instead of Tomato puree: Passata, Crushed tomatoes
• Instead of Fresh chives: Flat‑leaf parsley
• Instead of Fresh basil: Fresh oregano
• Instead of Cucumber: Zucchini
• Instead of Plain Greek yogurt: Plant‑based Greek‑style yogurt
• Instead of Lemon juice: Apple cider vinegar
• Instead of Dried mint: Fresh mint

Equipment Needed

• High‑sided skillet (30 cm)
• Medium saucepan with lid
• Cutting board
• Chef's knife
• Wooden spoon or spatula
• Mixing bowl
• Measuring spoons (c. à café, c. à soupe)

Critical Steps — Do Not Skip

• Work the meat with your hands to fully incorporate the sun‑dried tomatoes and spices.
• Sear the meat until a golden colour before adding the vegetables.
• Prevent the rice from sticking: lightly toast it before adding water.

Chef Tips from the Video

• Deglaze the pan with a spoonful of water after cooking the meat to recover the fond.
• Add a drizzle of fresh lemon juice to the dish just before serving to brighten the flavours.
• Use fresh herbs from the garden for a more intense aroma.

Troubleshooting

Storage

Refrigerator: Store the meat and vegetables in an airtight container for 3 to 4 days.

Freezer: The meat logs can be frozen for 1 month; the rice freezes for 2 months.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the meat filling the day before and keep it refrigerated.
• The rice can be cooked ahead and reheated by steaming.
• The cucumber salad keeps for 2 hours chilled; add the mint just before serving.