One-Pot Moroccan Prawn & Veggie Pilaf
with Yoghurt & Slivered Almonds
One pot cooking isn’t just convenient, it’s also full of lots of lovely flavours as everything comes together. Take a prawn veggie pilaf, the Moroccan and chermoula spices melt in the bowl. One irresistible and easy dinner coming right up!
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 packet
Peeled Prawns
(Contains Crustacean/Crustacé; )
1 piece
Soffritto Mix
1 packet
Moroccan Curry Paste
1 packet
Garlic Paste
(May be present Egg, Milk, Fish, Almond, Soy, Gluten, Sesame. )
1 sachet
Chermoula Spice Blend
1 packet
jasmine rice
(May be present Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1 sachet
Chicken-Style Stock Powder
1 packet
baby leaves
1 packet
Greek-Style Yoghurt
(Contains Milk; )
1 packet
Crushed Roasted Cashews
(Contains cashews; )
Not included in your delivery
olive oil
1.25 cup
boiling water
Nutrition Values
Utensils
Instructions
• Boil the kettle. • In a large saucepan, heat a drizzle of olive oil over high heat. Add soffritto mix and cook, stirring until tender, 3-4 minutes. • SPICY! The curry paste is spicy so use a little less if you prefer your pilaf mild. Add another drizzle of olive oil, the Moroccan curry paste, garlic paste and chermoula spice blend and cook, stirring, until fragrant, 1-2 minutes.
• Add jasmine rice to the saucepan and stir to coat. Add the boiling water (11/4 cups for 2 people / 2 1/2 cups for 4 people) and beef-style stock powder, stir, then bring to the boil. • Cover with a lid and reduce heat to medium-low. Cook for 10 minutes, then remove pan from the heat and keep covered until rice is tender and water is absorbed, 10-12 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• In a large saucepan, heat a drizzle of olive oil over high heat. Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes. Transfer to a bowl. • When the rice is done, gently stir through cooked prawns and baby leaves.
• Divide one-pot Moroccan prawn and veggie pilaf rice between bowls. • Dollop with Greek-style yoghurt. • Garnish with slivered almonds to serve. Enjoy!