Slow Roasted Kumato Tomato and Bacon Herby Rice Bowl
with Charred Tenderstem®, Aioli, Greek Style Cheese and Pesto Drizzle
- Sulphites
- Nuts
- Cashew nuts
- Milk
- Egg
- Mustard
- Almonds
- Sulphites
- Wheat
- Barley
- Celery
- Cereals containing gluten
- Milk
- Mustard
- Soya
- May contain traces of allergens
- Peanut
- Pistachio nuts
- Almonds
- Macadamia Nuts
- Nuts
- Walnuts
- Brazil nuts
- Cashew nuts
- Hazelnuts
- Pecan Nuts
Add a fresh flavour to your plates with Kumato tomatoes. A specially cultivated tomato variety, Kumatoes have a deep red-brown to black colour, as well as a firm texture that makes them great for serving in slices to show off their unique colour.
Ingredients
1 unit(s)
Onion
160 grams
Tenderstem® Broccoli
2 unit(s)
Garlic Clove
2 unit(s)
Kumato Tomato
1 sachet(s)
Mediterranean Style Seasoning
(May contain traces of: Sulphites, Wheat, Barley, Celery, Cereals containing gluten, Milk, Mustard, Soya)
150 grams
Basmati Rice
10 grams
Vegetable Stock Paste
12 grams
Balsamic Glaze
(Contains: Sulphites)
30 grams
Basil Pesto
(Contains: Nuts, Cashew nuts, Milk May contain traces of: Peanut)
50 grams
Aioli
(Contains: Egg, Mustard)
50 grams
Greek Style Salad Cheese
(Contains: Milk)
15 grams
Toasted Flaked Almonds
(Contains: Almonds, Nuts May contain traces of: Pistachio nuts, Almonds, Macadamia Nuts, Nuts, Walnuts, Brazil nuts, Cashew nuts, Hazelnuts, Pecan Nuts)
90 grams
British Smoked Bacon Lardons
Not included in your delivery
300 milliliter(s)
Water for the Rice
20 grams
Butter
Nutrition Values
Utensils
Instructions
Preheat your oven to 160°C/140°C fan/gas mark 3.
Halve, peel and thinly slice the onion.
Heat a drizzle of oil in a deep saucepan (with a tight-fitting lid) on medium heat.
Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until golden, 10-12 mins.
Meanwhile, halve any thick broccoli stems lengthways.
Peel and grate the garlic (or use a garlic press).
Quarter the Kumato tomatoes.
Pop the tomatoes onto a medium baking tray. Drizzle with oil and season with salt and pepper.
When the oven is hot, roast on the middle shelf until they’re softened, 25-30 mins. TIP: Cooking them on a low heat makes them really sweet and delicious.
Once the onion is golden, add the garlic and Mediterranean style seasoning to the pan. Fry until fragrant, 30 secs.
Next, stir the rice into the onion until coated, 1 min. Add the vegetable stock paste and the water for the rice (see pantry for amount) 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 (the rice will continue to cook in its own steam).
About 10 mins before the rice is ready, once you've taken it off the hob to steam, heat a drizzle of oil in a medium frying pan on medium-high heat.
Once hot, add the bacon and Tenderstem® and stir-fry for 2-3 mins.
Add a splash of water, then cover with a lid (or foil) and allow to cook until tender, 4-6 mins more then remove from the heat. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
Meanwhile, about 5 mins before they're ready, drizzle the balsamic glaze over the tomatoes and continue to roast for the remaining time.
When the rice is ready, fluff it up with a fork and stir in the butter (see pantry for amount). Taste and season with salt and pepper if needed, then share between your bowls.
Lay the bacon and broccoli onto one side on the rice, then gently spoon the slow roasted tomatoes onto the other side.
Drizzle over the pesto and aioli, then crumble over the Greek style salad cheese and sprinkle over the flaked almonds to finish.
