Bacon & Pesto Rice Pilaf
with Green Veggies & Parmesan
Pilaf is a rice dish commonly found in the Middle East, India, and now, in your HelloFresh repertoire! In our modern Australian version, the fragrant and fluffy basmati rice soaks up the flavour from the umami-rich bacon and bright basil pesto like a treat. The veggies add colour and crispness, and the lemon is all you need to cut the richness.
The recent flooding on the East Coast of Australia has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1
onion
1 bag
green beans
1
zucchini
2 clove
garlic
½
lemon
1 packet
diced bacon
(May be present: Soy. )
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy. )
1 sachet
chicken-style stock powder
1 packet
basil pesto
(Contains Milk;)
1 packet
grated Parmesan cheese
(Contains Milk;)
Not included in your delivery
olive oil
10 g
butter
(Contains Milk;)
1.5 cup
warm water
Nutritional Values
Utensils
Cooking Steps
Finely chop brown onion. Trim green beans and slice into thirds. Cut zucchini into bite-sized chunks. Finely chop garlic. Zest lemon to get a pinch, then slice into wedges.
In a large frying pan, melt the butter with a drizzle of olive oil over medium-high heat. Cook onion and diced bacon, breaking bacon up with a spoon, until onion is softened and bacon is golden, 4-6 minutes. Add garlic and lemon zest and cook, stirring, until fragrant, 1 minute.
Add basmati rice to pan, stirring to coat. Add the warm water (1 1/2 cups for 2 people / 3 cups for 4 people) and chicken-style stock powder, then bring to the boil. Cover with a lid (or foil) and reduce heat to low. Simmer until rice is tender and water is absorbed, 16-20 minutes. Season with pepper.
When rice has 5 minutes remaining, heat a drizzle of olive oil in a medium frying pan over medium-high heat. Cook zucchini and green beans, tossing, until tender, 4-5 minutes. Remove pan from heat. Add a squeeze of lemon juice, tossing to coat. Season to taste.
When rice is ready, transfer veggies to pan with the rice. Add basil pesto, gently stirring to combine.
TIP: If any rice has stuck to the bottom of the pan, scrape it off and stir it through for extra flavour!
Divide bacon and basil pesto rice pilaf between plates. Top with grated Parmesan cheese. Serve with any remaining lemon wedges.