Italian Inspired Bacon and Pesto Pilaf
with Cheese and Sun-Dried Tomato
This Italian Inspired Bacon and Pesto Pilaf combines the Indian technique of pilaf, a sautéed rice dish, with Italian flavours. Bacon is used here as a cheat's pancetta alongside the flavours of green pesto and sun-dried tomato. SOURCE OF PROTEIN - Protein contributes to the maintenance of muscle mass.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 unit(s)
Onion
3 unit(s)
Garlic Clove
60 grams
British Smoked Bacon Lardons
150 grams
Basmati Rice
15 grams
Chicken Stock Paste
125 grams
Baby Plum Tomatoes
40 grams
Baby Spinach
32 grams
Pesto
(Contains Milk)
25 grams
Sun-Dried Tomato Paste
75 grams
Greek Style Natural Yoghurt
(Contains Milk)
50 grams
Greek Style Salad Cheese
(Contains Milk)
Not included in your delivery
1 tsp
Sugar
300 milliliter(s)
Water for the Rice
Nutritional information
Utensils
Instructions
Halve, peel and chop the onion into small pieces.
Heat a drizzle of oil and a knob of butter (if you have any) in a deep saucepan (with a tight-fitting lid) on medium heat. Once hot, add the onion and fry, stirring occasionally, until softened, 4-5 mins.
While the onion softens, peel and grate the garlic (or use a garlic press).
Once the onion has softened, add the bacon lardons to the saucepan. Stir-fry, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
Add in the garlic. Stir-fry for 1 min.
Stir the rice into the onion and lardons until coated, 1 min.
Pour in the chicken stock paste and the sugar and water for the rice (see pantry for both amounts). Bring to the boil.
Once boiling, turn the heat down to medium and cover with the lid.
Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Meanwhile, quarter the baby plum tomatoes.
When the rice is cooked, add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.
Stir through the tomato chunks, pesto and sun-dried tomato paste until well combined.
Taste the rice and season with salt and pepper if needed.
Divide the pilaf between your bowls.
Drizzle the yoghurt on top and crumble over the Greek style salad cheese to finish.
Enjoy!
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