Bacon & Basil Pesto Rice Bake
with Parmesan & Roasted Almonds
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!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 punnet
snacking tomatoes
1 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, Peanut, Sesame, Soy, Brazil Nut, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut. )
1 bag
silverbeet
1 packet
Parmesan cheese
(Contains Milk;)
Not included in your delivery
olive oil
20 g
butter
1.75 cup
water
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°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, 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. • 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!
