Pork Cheese Burger Rice Bowl
with Cheese and Baby Gem Salad
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
150 grams
Basmati Rice
30 grams
Mature Cheddar Cheese
(Contains Milk)
1 unit(s)
Baby Gem Lettuce
2 unit(s)
Garlic Clove
15 milliliter(s)
Cider Vinegar
(Contains Sulphites)
240 grams
British Pork Mince
30 grams
Tomato Puree
1 sachet(s)
Central American Style Spice Mix
10 grams
Chicken Stock Paste
45 grams
Burger Sauce
(Contains Egg, Mustard)
Not included in your delivery
½ tsp
Sugar
1 tbsp
Olive Oil for the Dressing
1 tbsp
Honey
100 milliliter(s)
Water for the Pork
Nutritional information
Utensils
Instructions
a) Boil a half-full kettle.
b) Pour the boiled water into a large saucepan with 0.25 tsp salt on high heat. Add the rice and cook for 10-12 mins.
c) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.
a) Meanwhile, grate the cheese.
b) Trim the baby gem, halve lengthways, then thinly slice.
c) Peel and grate the garlic (or use a garlic press).
a) In a medium bowl, combine the cider vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper.
b) Add the baby gem to the dressing, toss to coat, then set aside.
a) Heat a large frying pan on medium-high heat (no oil).
b) Once the pan is hot, add the pork mince. Fry until the mince has browned, 5-6 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince.
c) When the mince has browned, drain and discard any excess fat. Season with salt and pepper. IMPORTANT: The mince is cooked when no longer pink in the middle.
a) Add the garlic, tomato puree and Central American style spice mix to the pork. Cook until fragrant, 1 min.
b) Stir in the chicken stock paste, honey and water for the pork (see pantry for both amounts). Bring to the boil and simmer until thickened, 2-3 mins.
a) Share the rice between your bowls.
b) Top with the baby gem salad and spiced pork.
c) Sprinkle over the cheese and drizzle with the burger sauce.
Enjoy!
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