Bacon & Basil Pesto Rice Bake
with Parmesan, Pine Nuts and Lemon
Brimming with smokey bacon, bright and herby pesto and sharp Parmesan, plus blistered cherry tomatoes to balance the richness, every bite of this Italian dish delivers an explosion of flavour. Sit back while it bakes, before cosying up with a big bowl of deliciousness.
Unfortunately, some of this week's ingredients were in short supply. As such, what you receive may be slightly different to what is pictured. Don't worry, the recipe will be just as delicious, just be sure to follow your recipe card!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
arborio rice
(May be present: Gluten, Soy, Wheat.)
1 packet
Basil Pesto
(Contains: Milk, Cashew;)
100 g
Bacon
1 sachet
Garlic & Herb Seasoning
1 packet
Parmesan Cheese
(Contains: Milk;)
1
Silverbeet
1 packet
Snacking Tomatoes
1 sachet
Vegetable Stock Pot
1 sachet
Thyme
1
Lemon
1 packet
Pine Nuts
(Contains: Pine nut; May be present: Soy, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pistachio, Sesame, Walnut.)
1 packet
Parsley
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Boil the kettle. Roughly chop silverbeet. Slice lemon into wedges. • Cut bacon into 1cm pieces. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook snacking tomatoes and bacon, stirring, until blistered, 4-5 minutes. • Reduce heat to medium-high. Add the butter and silverbeet and cook, breaking up bacon with a spoon, until golden, 4-6 minutes. • Add garlic & herb seasoning and cook until fragrant, 1 minute.
• To the frying pan, add jasmine rice, stirring to coat. Add the water and chicken-style stock powder. Stir to combine, then remove from heat. • Transfer rice mixture to a baking dish. Cover tightly with foil, then bake for 20 minutes. • Remove from oven and set aside to rest for 10 minutes, covered.
• When the baked rice is ready, stir through basil pesto, a generous squeeze of lemon juice and half of the Parmesan cheese. • Season with salt and pepper to taste.
• Roughly chop roasted almonds. • Divide bacon and basil pesto rice bake between bowls. Sprinkle with remaining Parmesan cheese and pine nuts. Tear ove parsley. Serve with remaining lemon wedges. Enjoy!
