One-Pot Pork Pilaf
with Yoghurt & Crushed Peanuts
- Milk
- Peanuts
- May contain traces of allergens
- Eggs
- Milk
- Fish
- Almond
- Soy
- Gluten
- Sesame
- Wheat
- Traces of Brazil Nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Traces of Pistachio
- Traces of Pine Nut
- Traces of Walnut
One-pot cooking isn’t just convenient, it’s also full of lots of lovely flavours as everything comes together. Take this delicious pork and venison veggie pilaf, the chermoula spices melt in the bowl. One irresistible and easy dinner coming right up!
Ingredients
1 packet
Soffritto Mix
1 packet
Garlic Paste
(May be present: Eggs, Milk, Fish, Almond, Soy, Gluten, Sesame)
1 sachet
Chermoula Spice Blend
1 packet
jasmine rice
1 sachet
Chicken-Style Stock Powder
1 packet
pork mince
1 packet
Baby Leaves
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
1 packet
Crushed Peanuts
(Contains: Peanuts; May be present: Wheat, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut)
Not included in your delivery
olive oil
1.25 cup
boiling water
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. • In a large saucepan, heat a drizzle of olive oil over high heat. Cook pork mince, breaking up with a spoon, until just browned, 4-5 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.
• 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!
• Divide one-pot pork and veggie pilaf rice between bowls. • Dollop with Greek-style yoghurt. • Garnish with crushed peanuts to serve. Enjoy!
