Italian Inspired Bacon Pilaf
with Pesto and Cheese
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.
Chicken Stock Paste
Sun-Dried Tomato Paste
Greek Style Salad Cheese
Greek Style Natural Yoghurt
Not included in your delivery
Water for the Rice
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).
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.
Stir in the garlic. Fry for 1 min.
Stir the rice into the onion and lardons until coated, 1 min.
Add the chicken stock paste, the water for the rice and sugar (see pantry for both amounts) and 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, cut the tomatoes into 1cm chunks.
When the rice is cooked, add the spinach to the pan and stir through until wilted and piping hot, 1-2 mins.
Stir through the tomatoes, 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.