One-Pot Prawns Pilaf
with Yoghurt & Crushed Peanuts
One-pot cooking isn’t just convenient, it’s also full of lots of lovely flavours as everything comes together. Take this delicious prawns and venison veggie pilaf, the chermoula spices melt in the bowl. One irresistible and easy dinner coming right up!
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
Ingredients
1
Soffritto Mix
1
Garlic Paste
(May be present Egg, Milk, Fish, Almond, Soy, Gluten, Sesame. )
1
Chermoula Spice Blend
1
baby leaves
1
Greek-Style Yoghurt
(Contains Milk; )
1
Jasmine rice
(May be present Milk, Gluten, Sesame, Peanut, Soy, Almond, Brazil Nut, Cashew, Macadamia, Pecan, Pistachio, Pine Nut, Walnut, Hazelnut. )
1
Chicken-Style Stock Powder
1
Peeled Prawns
(Contains Crustacean/Crustacé; )
1
Crushed Peanuts
(Contains Peanut; May be present Wheat, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
Not included in your delivery
1
olive oil
boiling water
Nutrition Values
Cooking Steps
• Boil the kettle. • In a large saucepan, heat a drizzle of olive oil over high heat. Cook venison & beef mince, breaking up with a spoon, until just browned, 4-5 minutes. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • 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, garlic paste and chermoula spice blend and cook, stirring, until fragrant, 1-2 minutes.
• 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, garlic paste and chermoula spice blend and cook, stirring, until fragrant, 1-2 minutes. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • 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 12 minutes, then remove pan from the heat and keep covered until rice is tender and water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• Add jasmine rice to the saucepan and stir to coat. Add the boiling water (11/4 cups for 2 people / 21/2 cups for 4 people) and chicken-style stock powder, stir, then bring to the boil. • Cover with a lid and reduce heat to medium-low. Cook for 12 minutes, then remove pan from the heat and keep covered until rice is tender and water is absorbed, 10-15 minutes. • When the rice is done, gently stir through baby leaves
TIP: The rice will finish cooking in its own steam so don't peek! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Meanwhile, in a large frying pan, heat a drizzle of olive oil over high heat. Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes. • When the rice is done, gently stir through cooked prawns and baby leaves.
• Divide one-pot venison pilaf rice between bowls. • Dollop with Greek-style yoghurt. • Garnish with crushed peanuts to serve. Enjoy! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Divide one-pot prawn and veggie pilaf rice between bowls. • Dollop with Greek-style yoghurt. • Garnish with crushed peanuts to serve. Enjoy!