Steak With Carrot Chickpea Pilaf

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Beef up Mondays steak meal with a tasty Middle Eastern style mix of rice, vegies, nuts and dried fruit.

The ingredient of Steak With Carrot Chickpea Pilaf

• 2 tablespoons olive oil
• 1 brown onion coarsely chopped
• 2 carrots peeled cut into 1cm pieces
• 2 garlic cloves finely chopped
• 1 1 2 teaspoons ground allspice
• 55g 1 3 cup currants
• 250g 1 1 4 cups white long grain rice
• 500ml 2 cups water
• 1 x 400g can chickpeas rinsed drained
• 1 small bunch fresh dill chopped
• 60g 1 2 cup walnut pieces
• 8 about 385g beef sizzle steaks
• 100g fetta crumbled

The Instruction of steak with carrot chickpea pilaf

• heat half the oil in a saucepan over medium high heat cook the onion carrot and garlic stirring for 3 4 minutes or until soft add the allspice currants rice and water reduce heat to low cover and cook for 12 minutes or until the liquid is absorbed and the rice is almost tender stir in the chickpeas season with salt and pepper set aside covered for 10 minutes to stand stir in the dill and walnuts
• meanwhile heat the remaining oil in a large frying pan over medium high heat season steaks with salt and pepper cook half the steaks for 1 2 minutes on each side or until cooked through transfer to a plate and cover with foil to keep warm repeat with remaining steaks 3
• divide rice mixture and steak among serving plates top with the feta

Nutritions of Steak With Carrot Chickpea Pilaf

calories: 749 265 calories
calories: 34 grams fat
calories: 9 grams saturated fat
calories: 72 grams carbohydrates
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calories: 39 grams protein
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