Even though today is the first day of fall, the weather barely feels like it. Our daily temperatures are still topping 90F, while evenings cool down to the mid-60’s. I am seeing so many friends posting pictures of the leaves changing colors, apple orchards, jeans and sweaters, and all of the other signs of fall. I don’t know when fall will really arrive here, but I’m still going to embrace the season!
I’m all about simple meals and especially those that only require me to get one pan dirty. I’m lazy, I’m not ashamed but who wants to wash up loads of dishes (by hand mind you) after eating a filling meal? Not me! So go on and dig in to this dish!
The nights have cooled down and that’s prompted me to start making warm foods for dinner time. This risotto is the first “comfort food” item I made. I wanted to make something creamy, that sticks to your ribs and fills you up. This did it. I worried my boys would turn up their noses at the carrots but their reaction was completely the opposite.
One thing about eating in Morocco is that hands are used way more than silverware. Instead of eating this with a spoon, my boys grabbed bread and started scooping it up. Yes, double the starch! I’ll admit it, once I ate some, I used bread to soak up the sauce that was left. This dish is so easy, and you can prepare it in under 30 minutes. If you’ve got leftovers (just in case – you probably won’t!) mix in an egg and some bread crumbs. Form the rice into balls and coat with bread crumbs then fry. You’ll have a tasty appetizer for the next day.Print
- 1/2 lb ground beef
- 1 cup arborio or long grain rice
- 1 small onion
- 3 cloves garlic
- 2 carrots
- 1 tsp vegetable oil
- 1 tsp butter
- 3 tomatoes
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tsp cumin
- 1 1/2 Tbsp goat cheese
- 3 cups chicken stock
- Mix together ground beef, salt, pepper, and cumin. Roll into small meatballs the size of marbles.
- Mince 1 onion and 3 cloves of garlic. Peel 2 carrots and dice as small as possible.
- Add 1 tsp vegetable oil, and 1 tsp butter to a large saute pan, and cook onions, garlic, and carrots until onions are translucent.
- Once onions have softened, add meatballs and cook 5-7 minutes.
- Cut the tomatoes in half and use a box grater to grate the insides of the tomato into the pan with the meatballs. Discard skin of tomatoes.
- Add 1 cup of rice to pan, stirring well to combine with the tomato.
- As the liquid reduces, add the chicken stock, 1 cup at a time. Adding more as the liquid boils down.
- When the rice is cooked through, stir in the goat cheese to thicken the dish.
- Serve hot.
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