Smoked Ham & Basil Pesto Rice Pilaf

Smoked Ham & Basil Pesto Rice Pilaf

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:Naturally Gluten-FreeNot Suitable for Coeliacs
Allergens:MilkTree Nuts
Preparation Time40 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredients
serving amount

1 unit

brown onion

1 packet

double smoked leg ham

1 packet

grated Parmesan cheese

(ContainsMilk)

1 tub

traditional pesto

(ContainsMilk, Tree Nuts)

1 bag

green beans

1 packet

basmati rice

1 cube

chicken stock

2 clove

garlic

1 unit

zucchini

½ unit

lemon

Not included in your delivery

olive oil

10 g

butter

(ContainsMilk)

1.5 cup

warm water

Nutritional Valuesper serving
Nutritional Values
per serving
Energy (kJ)3190 kJ
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
Utensils
Chopping board
Knife
Large Non-Stick Pan
Lid
Medium Non-Stick Pan
InstructionsPDF
Instructions
1

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 into wedges.

2

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

3

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 for 16-20 minutes, or until the rice is tender and all the liquid has been absorbed. Season with a pinch of pepper.

4

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

5

Once the rice is ready, stir through the zucchini, green beans 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

6

Divide the ham and basil pesto rice pilaf between plates. Top with the grated Parmesan cheese. Serve with the lemon wedges.