Creamy Pork & Coconut Baked Rice

Name: Creamy Pork & Coconut Baked Rice with Ginger, Lemongrass & Crispy Shallots
Total time: 45 min
Yield: 2
Cuisine: Asian
Ingredients: 1 packet Crispy Shallots; 1 packet Green beans; 1 packet Garlic Paste; 1 packet Ginger & Lemongrass Paste; 250 g Pork Mince; 1 packet baby leaves; 1 packet Coconut Milk; 1 sachet Chicken-Style Stock Powder; Makrut Lime Leaves; 1 Courgette; 1 sachet Chilli Flakes; 1 packet arborio rice

with Ginger, Lemongrass & Crispy Shallots

Get up to $175 off

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total45 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Crispy Shallots

1 packet

Green beans

1 packet

Garlic Paste

(May be present: Eggs, Fish, Gluten, Milk, Tree nuts, Sesame, Soy. )

1 packet

Ginger & Lemongrass Paste

(May be present: Eggs, Fish, Gluten, Milk, Sesame, Soy, Almond, Wheat, Cashew. )

250 g

Pork Mince

1 packet

baby leaves

1 packet

Coconut Milk

1 sachet

Chicken-Style Stock Powder

Makrut Lime Leaves

Courgette

1 sachet

Chilli Flakes

1 packet

arborio rice

Nutrition Values

Calories368 kcal

Energy (kJ)1540 kJ

Fat32.5 g

of which saturates21 g

Carbohydrate17 g

of which sugars5.2 g

Dietary Fibre4.9 g

Protein29.8 g

Sodium1060 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. Boil the kettle. Slice courgette into rounds. Trim and half green beans. • In a large frying pan, heat a drizzle of olive oil over a high heat. Cook pork mince and courgette, breaking up with a spoon, until just browned,3-4 minutes. • Meanwhile, thinly slice makrut lime leaves.

• Reduce frying pan heat to medium. Add ginger & lemongrass paste, makrut lime, garlic paste, arborio rice, green beans, coconut milk and chicken-style stock powder to the mince and cook, stirring, until fragrant, 1 minute. Remove from the heat, then add the boiling water (1 cup for 2 people / 2 cups for 4 people). • Stir to combine, then transfer pork mixture to a medium baking dish. Cover tightly with foil and bake until the liquid has been absorbed and the rice is ‘al dente’, 24-28 minutes. TIP: 'Al dente' rice is cooked through but still slightly firm in the centre.

• When the rice bake is done, stir through the butter, soy sauce and baby spinach leaves. Season to taste. TIP: If the rice is dry, add a splash of water and stir through.

• Divide the creamy pork and ginger-lemongrass baked rice between bowls. Sprinkle over the crispy shallots and the chilli flakes (if using) to serve.