Spiced Paprika Pork & Garlic Rice
with Yoghurt & Salad- Milk
- Almond
- Wheat
- Gluten
- Soy
- May contain traces of allergens
- Milk
- Peanuts
- Sesame
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pecan
- Pistachio
- Walnut
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!
Ingredients
2 clove
garlic
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy.)
1
carrot
1
Tomato
1
Cucumber
1 packet
Baby Spinach Leaves
1
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
Utensils
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!
