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Spiced Paprika Pork & Garlic Rice
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Spiced Paprika Pork & Garlic Rice

Spiced Paprika Pork & Garlic Rice

with Yoghurt & Salad

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!

Tags:
Over 30g protein
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

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

1 packet

flaked almonds

1 packet

parsnip

Not included in your delivery

olive oil

20 g

butter

1.5

water

1 tsp

honey

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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

1
1

• 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!

2
2

• 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.

3
3

• 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.

4
4

• 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.

5
5

• 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.

6
6

• 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!

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