Easy Pork & Coconut Baked Rice
with Ginger, Lemongrass & Crispy Shallots
If you haven't tried pork in baked rice before, well, what can we say – you're missing out! Give it a go with this easy, hands-off recipe, that's studded with crunchy veggies, aromatic ginger and lemongrass and silky baby spinach.
Keep an eye out... Due to recent sourcing challenges, we’ve replaced courgette with baby broccoli, which may be a little different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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
Ingredients
1 bag
baby broccoli
1 bag
green beans
1 packet
pork mince
1 packet
makrut lime leaves
1 packet
Ginger & Lemongrass Paste
(May be present Egg, Milk, Gluten, Soy, Fish, Sesame, Almond, Cashew, Brazil Nut, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
garlic paste
(May be present Egg, Milk, Gluten, Soy, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
arborio rice
1 tin
coconut milk
1 sachet
Chicken-Style Stock Powder
1 bag
baby spinach leaves
1 packet
Crispy Shallots
1 pinch
chilli flakes
Not included in your delivery
olive oil
1 cup
boiling water
30 g
butter
(Contains Milk; )
1 tsp
soy sauce
(Contains Gluten, Soy; )
Nutrition Values
Utensils
Instructions
• 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 pork and coconut baked rice between bowls. • Sprinkle over crispy shallots and a pinch of chilli flakes (if using) to serve.
