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Moroccan-Spiced Pork & Currant Rice

Moroccan-Spiced Pork & Currant Rice

Moroccan-Spiced Pork & Currant Rice

with Cucumber-Tomato Salsa & Garlic Sauce

Get up to $200 off!

Add a classic Moroccan flavour like our chermoula spice blend to tender pork strips and turn it into a tasty currant rice bowl for dinner tonight. With the additions of a cucumber-tomato salsa, this will beat any take-away dish.

This recipe is under 650kcal per serving.

Tags:

High Protein

Allergens:

Sesamzaad

•Egg

•Milk

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 Time25 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Basmati Rice

1 sachet

Chermoula Spice Blend

1 sachet

Chicken Stock Pot

1 packet

Currants

1 packet

Baby Spinach Leaves

1

Tomato

250 g

Pork Strips

1 packet

Garlic Sauce

1

Cucumber

1 packet

Mint

Not included in your delivery

1 drizzle

olive oil

1.5 cup

boiling water

1 tsp

honey

1 drizzle

white wine vinegar

Nutritional Values

Calories606 kcal

Energy (kJ)2530 kJ

Fat18.8 g

of which saturates3.7 g

Carbohydrate74.6 g

of which sugars13.5 g

Dietary Fibre7 g

Protein33.1 g

Sodium1210 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Lid

Cooking Steps

Cook the currant rice

1

• Boil the kettle. In a medium saucepan, add the boiling water (11/2 cups for 2 people / 3 cups for 4 people). • Add jasmine rice, chicken stock and currants. Stir, cover with a lid and reduce heat to low. Cook for 12 minutes, then remove pan from heat. • Keep covered until rice is tender and all water is absorbed, 12 minutes. TIP: The rice will finish cooking in its own steam, so don't peek!

2

• When the rice has 10 minutes remaining, thinly slice tomato and cucumber into rounds. • In a medium bowl, combine chermoula spice blend and a drizzle of olive olive oil. Add pork strips, tossing to coat.

Cook the pork

3

• In a large frying pan, heat a drizzle of olive oil over high heat. • Cook pork strips, tossing, in batches, until golden, 2-3 minutes. • Remove from heat, return all pork to pan and add the honey, tossing to coat.

4

• Meanwhile, in a medium bowl, combine tomato, cucumber and a drizzle of white wine vinegar and olive oil. Season. • Stir through baby spinach leaves through the rice, until combined. • Divide currant rice and cucumber-tomato salsa between bowls. Top with chermoula pork. Tear over mint. • Serve with garlic sauce. Enjoy!

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