One-Pot Prawns Pilaf

Name: One-Pot Prawns Pilaf with Yoghurt & Crushed Peanuts
Total time: 35 min
Yield: 2
Cuisine: Middle Eastern
Ingredients: 1 packet Soffritto Mix; 1 packet Jasmine rice; 1 packet Greek-Style Yoghurt; 1 packet baby leaves; 1 packet Garlic Paste; 1 sachet Chicken-Style Stock Powder; 1 sachet Chermoula Spice Blend; 1 packet Crushed Peanuts; 200 g Peeled Prawns

with Yoghurt & Crushed Peanuts

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Tags:

Easy Clean Up

Allergens:

Milk

•Peanuts

•Crustaceans

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

Total35 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Soffritto Mix

1 packet

Jasmine rice

1 packet

Greek-Style Yoghurt

(Contains: Milk; )

1 packet

baby leaves

1 packet

Garlic Paste

1 sachet

Chicken-Style Stock Powder

1 sachet

Chermoula Spice Blend

1 packet

Crushed Peanuts

(Contains: Peanuts; May be present: Macadamia, Pine nut, Brazil nut, Walnut, Almond, Pecan, Gluten, Sesame, Cashew, Soy, Wheat, Milk, Hazelnut, Pistachio. )

200 g

Peeled Prawns

(Contains: Crustaceans; )

Nutrition Values

Calories333 kcal

Energy (kJ)1390 kJ

Fat8 g

of which saturates2.1 g

Carbohydrate36.3 g

of which sugars9 g

Dietary Fibre5.6 g

Protein22.8 g

Sodium2120 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

• 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 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!

• 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 prawn and veggie pilaf rice between bowls. • Dollop with Greek-style yoghurt. • Garnish with crushed peanuts to serve. Enjoy!