Quick Pancetta and Pesto Rice
with Tenderstem Broccoli
We love good Pesto Rice and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!
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
25
Pine Nuts
150
Tenderstem Broccoli
1
Echalion Shallot
60
Bacon Lardons
1
Garlic Clove
1
Steamed Basmati Rice
30
Unsalted Butter
1
Courgette
(May contain Celery)
45
Green Pesto
40
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
125
Baby Spinach
Nutritional information
Instructions
a) Halve, peel and thinly slice the shallot. b) Trim the courgette then quarter lengthways. c) Chop widthways into small pieces. d) Peel and grate the garlic (or use a garlic press).
a) Put the tenderstem® on a baking tray, drizzle with oil and season with a pinch of salt and pepper. b) Roast on the top shelf of your oven until tender and crispy, 10-12 mins.
a) Heat a frying pan on medium-high heat. Add the pine nuts and toast until golden, 1-2 mins. Remove the pine nuts to a small bowl. b) Put the frying pan back on medium-high heat, add a drizzle of oil and the pancetta lardons, stir-fry until starting to brown, about 3 mins. c) Add the shallot, courgette and a pinch of salt and pepper. Stir-fry until the veggies have softened, 4-5 mins.
a) Add the spinach to the pan in handfuls and fry until wilted, 2-3 mins. b) Break up the rice in the pack, then add to the pan with the veggies and stir everything together.
a) Add the butter, pesto and three-quarters of the cheese to the pan and stir through until the butter and cheese are melted. b) Remove from the heat. Taste and add salt and pepper if you feel it needs it.
a) Serve the pesto rice in bowls with the tenderstem® on top. b) Sprinkle over the remaining cheese and the pine nuts.
