Balanced Greek beef bowl with brown rice and yoghurt

Method

Boil it  

1. Bring a pot of water to the boil.  
2. Add rice to pot of boiling water (brown rice needs a lot of water so make sure you have plenty in the pot). 
3. Boil, uncovered, for 25-30 minutes, until grains are tender. 
4. Drain well through a sieve.  

Cook it  

1. Dice onion 1cm.  
2. Heat oil in a pan on high heat.  
3. Cook onion for 2 minutes, until soft.  
4. Add measure of Moroccan spices, beef and a pinch of salt and cook for 5 minutes, until brown.  
5. Add tomato passata/canned tomatoes and bring to a simmer. Turn heat to low and simmer for 5 minutes, until thick.  

Chop it 

1. Toss cabbage and vinegar together in a bowl.  
2. Cut cucumber in half lengthways and thinly slice.  
3. Cut tomato into wedges.  

Eat it 

1. Divide rice, beef, cabbage, cucumber, and tomato between bowls.  
2. Drizzle over yoghurt.  

Dig in!