Pomegranate Molasses-glazed Bacon Bowl
with refreshing yoghurt sauceCalories
:
587 kcalProtein
:
19.1g proteinTotal
:
20 minutesDifficulty
:
EasyQuick
Calorie Smart
Allergens:
- Sesame
- Mustard
- Milk
A recipe conveniently customised just to your liking.
Ingredients
Serving amount
1 unit(s)
Onion
150 grams
Rice
2 unit(s)
Garlic
100 grams
Irish Bacon Lardons
1 unit(s)
Lemon
1 sachet(s)
Middle Eastern Style Spice Mix
(Contains: Sesame, Mustard)
1 unit(s)
Bell Pepper
5 grams
Coriander
75 grams
Yoghurt
(Contains: Milk)
1 sachet(s)
Ras-el-Hanout
180 grams
Sliced Mushrooms
15 grams
Pomegranate Molasses
Not included in your delivery
½ tbsp
Oil
to taste
Water
to taste
Salt
to taste
Oil
to taste
Pepper
to taste
Butter
Nutrition Values
Energy (kJ)2456 kJ
Energy (kcal)587 kcal
Fat19.7 g
of which saturates6.3 g
Carbohydrate84.3 g
of which sugars15.2 g
Dietary Fiber6.9 g
Protein19.1 g
Salt2.9 g
Potassium355.7 mg
Calcium88.7 mg
Iron1 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in your delivered box.
Utensils
•Grater
•Pot with Lid
Cooking Steps
1
- Halve and peel the onion. Finely chop half and cut the other half into thin slices.
- Peel and grate the garlic (or use a garlic press). Halve the lemon.
- Halve the bell pepper and discard the core and seeds. Slice into thin strips.
2
- Rinse the rice to remove excess starch. Place a pot over medium-high heat with a knob of butter and a drizzle of oil.
- When hot, fry the finely chopped onion until softened, 2-3 mins.
- Stir in the rice and 300ml cold water (per 2P).
- Bring to the boil then lower the heat to medium and cover with the lid.
- Cook for 10 mins, then remove the pot from the heat and keep covered for another 10 mins (the rice will continue to cook in its own steam).
3
- Meanwhile, place a pan (preferably non-stick) over medium-high heat with a drizzle of oil.
- Once hot, fry the garlic and sliced onion until fragrant, 3-4 mins.
- Add the Middle Eastern spice mix, ras-el-hanout, bell pepper and mushrooms and fry on high heat until softened, 6-8 mins.
- Stir in lemon juice to taste. Season to taste with salt and pepper.
- Transfer the veg from the pan and cover to keep warm (reserve the pan for later use).
4
- Meanwhile, roughly chop the coriander (stalks and all).
- In a bowl, mix half the coriander with the yoghurt, lemon juice to taste and ½ tbsp oil (per 2P).
- Season to taste with salt and pepper.
5
- Place a pan over medium-high heat with a drizzle of oil.
- Once the oil is hot, fry the bacon lardons until golden, 5-7 mins, stirring occasionally. IMPORTANT: Wash hands and equipment after handling raw meat. Cook lardons thoroughly.
- Remove the pan from the heat, add the pomegranate molasses and toss to coat the bacon in the glaze.
6
- Fluff up the rice with a fork and divide it between bowls.
- Spoon over the spiced veg and crispy bacon lardons.
- Finish with a dollop of yoghurt sauce and a sprinkling of coriander.
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