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A pork pilaf with a medley of flavours and any leftovers can be tomorrow’s packed lunch.
This recipe is part of our healthy recipe collection, which contains many recipes that cost under £1.50 per head*.
Prep time: 10 mins
Cook time: 35 mins
Serves: 4
Cooking Skill: Easy
Step 1
Mix 1 tablespoon of the harissa paste with 2 tablespoon of the lemon juice and a good grind of black pepper in a bowl. Add the pork, stir to coat and set aside.
Step 2
Heat the oil in a shallow casserole dish or a large non-stick pan with a tight-fitting lid. Add the onions, pepper and butternut squash, sweet potato or pumpkin. Fry gently on a medium heat for 3 minutes with the lid on until softened, but not browned.
Step 3
Remove the lid and turn up the heat. Cook for 2–3 minutes, stirring occasionally until the vegetables are coloured a little.
Step 4
Stir in the rice and remaining harissa paste, cook for 2 minutes. Pour over the stock, season and stir.
Step 5
Bring to the boil, reduce the heat to low, cover and cook for 10 minutes. Gently stir the pork into the rice. Cover and return to the heat.
Step 6
Cook for a further 8 minutes or until all the stock has been absorbed and the pork, rice and vegetables are tender. Remove from the heat and leave to stand for a few minutes. Stir in the lemon zest and remaining juice and some of the parsley. Fluff up the rice with a fork.
Step 7
Divide between four bowls and garnish with the remaining parsley and almonds. Serve with a dollop of yogurt.
*Cost per serving based on proportion of ingredients used to make the dish. Total cost of ingredients calculated based on average price across four British supermarkets. Prices correct as of 06/11/2023; but are subject to change due to fluctuations in ingredient prices.
2064kj
489kcal
25%
7.3g
10%
1.4g
7%
10.2g
11%
0.97g
16%
Step 1
Mix 1 tablespoon of the harissa paste with 2 tablespoon of the lemon juice and a good grind of black pepper in a bowl. Add the pork, stir to coat and set aside.
Step 2
Heat the oil in a shallow casserole dish or a large non-stick pan with a tight-fitting lid. Add the onions, pepper and butternut squash, sweet potato or pumpkin. Fry gently on a medium heat for 3 minutes with the lid on until softened, but not browned.
Step 3
Remove the lid and turn up the heat. Cook for 2–3 minutes, stirring occasionally until the vegetables are coloured a little.
Step 4
Stir in the rice and remaining harissa paste, cook for 2 minutes. Pour over the stock, season and stir.
Step 5
Bring to the boil, reduce the heat to low, cover and cook for 10 minutes. Gently stir the pork into the rice. Cover and return to the heat.
Step 6
Cook for a further 8 minutes or until all the stock has been absorbed and the pork, rice and vegetables are tender. Remove from the heat and leave to stand for a few minutes. Stir in the lemon zest and remaining juice and some of the parsley. Fluff up the rice with a fork.
Step 7
Divide between four bowls and garnish with the remaining parsley and almonds. Serve with a dollop of yogurt.
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