Spiced Paprika Pork & Garlic Rice

Name: Spiced Paprika Pork & Garlic Rice with Yoghurt & Salad
Total time: 30 min
Yield: 2
Cuisine: Middle East
Ingredients: olive oil; 2 clove garlic; 20 g butter; 1 packet basmati rice; 1.5 water; 1 carrot; 1 Tomato; 1 Cucumber; 1 packet Baby Spinach Leaves; 1 Lemon; 1 packet Pork Loin Steak; 1 sachet paprika spice blend; 1 tsp honey; 1 packet Greek-style yoghurt; 1 packet flaked almonds; 1 packet parsnip

with Yoghurt & Salad

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Tender pork loin pieces are the ideal protein for the aromatic spice blend ras el hanout - bursting with a complex blend of warming, sweet and earthy flavours you'll be coming back for seconds...or thirds of this tangalising meal. Don't forget a generous scattering of parsley to really make the vibrance of this dish sing!

Allergens:

Milk

•Almond

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 Time30 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

2 clove

garlic

1 packet

basmati rice

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

carrot

Tomato

Cucumber

1 packet

Baby Spinach Leaves

Lemon

1 packet

Pork Loin Steak

1 sachet

paprika spice blend

1 packet

Greek-style yoghurt

(Contains: Milk;)

1 packet

flaked almonds

(Contains: Almond; May be present: Soy, Milk, Peanuts, Sesame, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)

1 packet

parsnip

Not included in your delivery

olive oil

20 g

butter

(Contains: Milk;)

1.5

water

1 tsp

honey

Nutritional Values

Energy (kJ)3114 kJ

Calories744 kcal

Fat31.9 g

of which saturates12.8 g

Carbohydrate73.5 g

of which sugars12.1 g

Dietary Fibre14.6 g

Protein37.7 g

Sodium674 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Lid

•Large Non-Stick Pan

Cooking Steps

• Finely chop garlic. In a medium saucepan, melt the butter with a dash of olive oil over medium heat. • Add garlic and cook until fragrant, 1-2 minutes. Add basmati rice, the water and pinch of salt, stir, then bring to the boil. Reduce the heat to low and cover with a lid. • Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!

• While the rice is cooking, grate carrot. • Roughly chop tomato, cucumber and baby spinach leaves. • Zest lemon to get a pinch, then slice into wedges.

• Cut pork loin steaks into 1cm strips. • In a medium bowl, combine paprika spice blend and a drizzle of olive oil. • Season with salt and pepper. Add pork and toss until well coated.

• In a medium bowl, combine a drizzle of olive oiland a good squeeze of lemon juice. • Add carrot, tomato, cucumber and spinach. Toss to combine and season to taste. Set aside.

• In a large frying pan, heat a drizzle of olive oil over medium-high. • Cook pork, in batches, tossing, until lightly charred and cooked through, 3-4 minutes • Remove from heat and stir through the honey.

• Divide garlic rice between bowls. Top with spiced pork, salad and Greek-style yoghurt. • Garnish with flaked almonds and tear over parsley. Serve with any remaining lemon wedges. Enjoy!