One-Pot Venison & Bacon Pilaf

Name: One-Pot Venison & Bacon Pilaf with Yoghurt & Crushed Peanuts
Total time: 35 min
Yield: 2
Cuisine: Middle East
Ingredients: 1 olive oil; boiling water; 1 Diced Bacon; 1 Venison & Beef Mince; 1 Soffritto Mix; 1 Garlic Paste; 1 Chermoula Spice Blend; 1 Jasmine rice; 1 Chicken-Style Stock Powder; 1 baby leaves; 1 Greek-Style Yoghurt; 1 Crushed Peanuts

with Yoghurt & Crushed Peanuts

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One-pot cooking isn’t just convenient, it’s also full of lots of lovely flavours as everything comes together. Take this delicious beef, bacon and venison veggie pilaf, the chermoula spices melt in the bowl. One irresistible and easy dinner coming right up!

Allergens:

Milk

•Jordnødder

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

Diced Bacon

Venison & Beef Mince

Soffritto Mix

Garlic Paste

Chermoula Spice Blend

Jasmine rice

Chicken-Style Stock Powder

baby leaves

Greek-Style Yoghurt

Crushed Peanuts

Not included in your delivery

olive oil

boiling water

Nutrition Values

Energy (kJ)3343 kJ

Calories799 kcal

Fat44.3 g

of which saturates15.2 g

Carbohydrate54 g

of which sugars8.5 g

Dietary Fibre5.4 g

Protein45 g

Sodium1930 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. 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. Cook diced bacon with venison & beef mince, breaking up with a spoon, until golden, 4-6 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 venison pilaf rice between bowls. • Dollop with Greek-style yoghurt. • Garnish with crushed peanuts to serve. Enjoy!