Double Bacon & Basil Pesto Rice Bake
with Parmesan & Roasted Almonds
- Milk
- Almond
- Soy
- May contain traces of allergens
- Milk
- Wheat
- Gluten
- Peanuts
- Sesame
- Brazil nut
- Hazelnut
- Macadamia
- Pine Nut
- Pistachio
- Walnut
- Cashew
- Pecan
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!
Ingredients
1 punnet
snacking tomatoes
2 packet
diced bacon
(May be present: Soy, Milk.)
1 sachet
garlic & herb seasoning
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy.)
1 sachet
chicken-style stock powder
1 packet
basil pesto
(Contains: Milk;)
1 packet
roasted almonds
(Contains: Almond; May be present: Milk, Peanuts, Sesame, Soy, Brazil nut, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut, Cashew, Pecan.)
1 bag
silverbeet
1 packet
Parmesan cheese
(Contains: Milk;)
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk;)
1.75 cup
water
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Boil the kettle. Roughly chop silverbeet. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook snacking tomatoes, stirring, until blistered, 4-5 minutes. • Reduce heat to medium-high. Add the butter, diced bacon and silverbeet and cook, breaking up bacon with a spoon, until golden, 6-8 minutes. • Add garlic & herb seasoning and cook until fragrant, 1 minute.
• To the frying pan, add jasmine rice, stirring to coat. Add the water (see ingredients) 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.
TIP: 'Al dente' rice is cooked through but still slightly firm in the centre.
• When the rice is ready, stir through basil pesto. • Season with salt and pepper to taste.
• Roughly chop roasted almonds. • Divide bacon and basil pesto rice bake between bowls. Sprinkle with shaved Parmesan cheese and almonds. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Customers loved the dish's great flavours, with some adding chorizo for extra punch.
- Ease of prep: Several found it fast and easy to cook, with one customer preparing it all in a frying pan without baking.
- Suggestions: For better results, use arborio rice and cook it longer than the suggested 20 minutes.
- Leftovers: The dish was great fresh but not as enjoyable as leftovers.
