Smoked Ham & Basil Pesto Rice Pilaf

Name: Smoked Ham & Basil Pesto Rice Pilaf with Green Beans
Total time: 40 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; 1 unit brown onion; 1 packet Double Smoked Leg Ham; 1 packet grated Parmesan cheese; 1 tub traditional pesto; 1 bag green beans; 10 g butter; 1 packet basmati rice; 1.5 cup warm water; 1 cube chicken stock; 2 clove garlic; 1 unit zucchini; ½ unit lemon

with Green Beans

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Did you know there are variations on rice dishes in many cuisines – from Turkey to the Caribbean? Now we’ve added modern Australian to the list, with this easy version using smoked ham, veggies and pesto and topped off with Parmesan. With just one bite, you’ll get why the world is obsessed!

Tags:

Not Suitable for Coeliacs

•Naturally Gluten-Free

Allergens:

Milk

•Tree Nuts

The quantities provided above are averages only.

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.

Preparation Time40 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 unit

brown onion

1 packet

Double Smoked Leg Ham

1 packet

grated Parmesan cheese

(Contains: Milk;)

1 tub

traditional pesto

(Contains: Milk, Tree Nuts;)

1 bag

green beans

1 packet

basmati rice

(May be present: Wheat, Gluten, Soy.)

1 cube

chicken stock

2 clove

garlic

1 unit

zucchini

½ unit

lemon

Not included in your delivery

olive oil

10 g

butter

(Contains: Milk;)

1.5 cup

warm water

Nutritional Values

per serving

Calories3190 kcal

Fat35.2 g

of which saturates8.8 g

Carbohydrate72.7 g

of which sugars8.2 g

Protein30.3 g

Sodium1650 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Medium Non-Stick Pan

Cooking Steps

Finely chop the brown onion. Separate the double smoked leg ham slices and roughly chop into 2cm pieces. Trim the green beans and slice into thirds. Cut the zucchini into 1cm chunks. Finely chop the garlic (or use a garlic press). Slice the lemon (see ingredients list) into wedges.

Heat a large frying pan over a medium-high heat. Melt the butter with a drizzle of olive oil. Add the onion and ham and cook, stirring, until the onion has softened and the ham is starting to brown, 6-7 minutes. Add the garlic and cook until fragrant, 1 minute.

Add the basmati rice to the pan and stir to coat. Add the warm water, crumble in the chicken stock (1 cube for 2 people / 2 cubes for 4 people) and bring to the boil. Cover with a lid (or foil) and reduce the heat to low. Simmer until the rice is tender and all the liquid has been absorbed, 16-20 minutes. Season with a pinch of pepper.

When the rice has 5 minutes cook time remaining, heat a drizzle of olive oil in a medium frying pan over a medium-high heat. Add the green beans, zucchini and a pinch of pepper and cook, stirring occasionally, until slightly charred, 4-5 minutes.

When the rice is ready, stir through the green beans, zucchini and traditional pesto. TIP: If any rice has stuck to the bottom of the pan, scrape it off and stir it through for extra flavour!