Italian Inspired Bacon Pilaf
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Italian Inspired Bacon Pilaf

with Pesto and Cheese

Family Friendly
Under 650 calories

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.

Preparation Time45 minutes
Cooking time25 minutes


serving amount

1 unit(s)


3 unit(s)

Garlic Clove

60 grams

Bacon Lardons

150 grams

Basmati Rice

15 grams

Chicken Stock Paste

2 unit(s)

Medium Tomato

40 grams

Baby Spinach

32 grams

Fresh Pesto

(Contains Milk)

25 grams

Sun-Dried Tomato Paste

50 grams

Greek Style Salad Cheese

(Contains Milk)

75 grams

Greek Style Natural Yoghurt

(Contains Milk)

Not included in your delivery

300 milliliter(s)

Water for the Rice

1 tsp



Nutritional information

Energy (kJ)2594 kJ
Energy (kcal)620 kcal
Fat24.7 g
of which saturates9.8 g
Carbohydrate82.3 g
of which sugars14 g
Protein20.7 g
Salt3.54 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Large Saucepan



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.