Pork Kofta over Jewelled Rice
with Roasted Garlic Aioli & Snappy Salad
Cooking time
25 minutes
Servings
2/4
Calories
930 /serving
Persian jewelled rice is for its sparkling colours. It’s stained golden yellow with turmeric and studded with nuts, seeds and dried fruit. Rest garlicky ground pork kofta on top, with a string pea and radish salad, plus a mellow aioli for dipping.
We will send you:
- 250g Canadian-raised lean ground pork
- 1 Scallion
- 100g String peas (sugar snap peas or snow peas)
- 100g Radishes
- 2g Ground turmeric
- 15g Minced roasted garlic
- 25g Nuts & Seeds salad topper
- 60ml Mayonnaise
- 160g White rice
- 30ml Apple cider vinegar
- 10g Za’atar (sesame seeds, oregano, basil, thyme, savory, lemon peel, marjoram, kosher salt)
Contains: Cashews • Eggs • Sesame • Soy • Sulphites
You will need:
Medium pan
Medium pot
Oil
Salt & pepper (S&P)
Total Fat
54 g
Saturated Fat
9 g
Sodium
760 mg
Total Carb
79 g
Sugars
8 g
Protein
36 g
Fibre
4 g
Preparation
Cook the rice
- Thinly slice the scallion crosswise, separating the white bottom and green top.
- In a medium pot, heat a drizzle of oil on medium-high.
- Add the white bottom of the scallion and turmeric. Sauté, 30 sec. to 1 min., until fragrant.
- Add the rice, 1 ¼ cups water (double for 4 portions) and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed.
- Remove from the heat and let sit, covered, for 5 min. Fluff the rice and add the salad topper.
Prepare the kofta
- Meanwhile, in a medium bowl, combine the pork, za’atar, ½ the garlic and black pepper.
- Form into 6 flat oval patties (double for 4 portions).
Cook the kofta
- In a medium pan, heat a drizzle of oil on medium-high.
- Add the kofta* and cook, 3 to 5 min. per side, until cooked through.
Make the salad
- Meanwhile, thinly slice the radishes.
- Remove the stem ends of the string peas; cut crosswise into thirds.
- In a second medium bowl, combine the radishes, string peas, green top of the scallion, all but 1 tsp of the vinegar (double for 4 portions), a drizzle of oil and S&P.
Make the aioli
- In a small bowl, combine the mayo, remaining garlic and vinegar, and S&P.
Plate your dish
- Divide the rice between your plates.
- Top with the kofta and salad.
- Serve the aioli on the side. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
