Prepare a Plant-based Pancetta Pilaf!
- Serves 2
- Cooking Time 20-25 minutes
- Suitable for Vegetarian / Vegan
INGREDIENTS
165g Arley Pancetta Pieces
1tbsp oil
1 small onion, peeled and diced
2 cloves garlic, peeled and crushed
1tsp chilli flakes – optional
120g long grain rice, rinsed
350ml vegetable stock
50g asparagus tips
50g tender stem broccoli
50g green beans, trimmed
50g frozen peas
Handful of baby spinach leaves
Salt & pepper to taste
DIRECTIONS
- Heat the oil in a frying pan over a medium heat, add the Meat Cubes and fry for a few minutes, stirring occasionally. Add the onion, garlic and chilli flakes if using and continue to cook for a further 4-5 minutes until the onion is softened and the Meat Cubes browned.
- Stir in the rice and then add the stock. Bring to the boil and then reduce the heat, cover the pan and simmer gently for 10 minutes.
- Chop the vegetables into large chunks and add to the pan with a little more stock if required. Cover and cook the pilaff for a further 5 minutes or until the vegetables and rice are cooked, stir in the spinach and peas and once heated through remove from the heat.
- Season to taste and serve.