A generous portion of brown rice is loaded with silky, sweet onion, cooling cucumber, fresh herbs & baby marrow rounds. This shares a plate with NOMU One For All Rub-spiced pork and drizzles of zesty yoghurt.
Tender Pork & Brown Rice Bowl
Tender Pork & Brown Rice Bowl
with lemon yoghurt
Hands on Time: 20 - 35 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Baby Marrow
- Brown Rice
- Cucumber
- Lemon Juice
- Low Fat Plain Yoghurt
- Mixed Herbs
- NOMU One For All Rub
- Onion
- Onions
- Pork Fillet
From your kitchen:
- Oil (cooking, olive or coconut)
- Water
- Paper Towel
- Seasoning (salt & pepper)
READY THE RICE
Boil the kettle. Place the rice in a pot with 200ml [400ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 25-30 minutes. Drain (if necessary) and cover.
SWEET, SILKY Onion
Place a pan over medium heat with a drizzle of oil. When hot, fry the Onion until caramelised, 8-10 minutes (shifting occasionally). Remove from the pan, season, and cover.
BABY MARROWS
Return the pan to medium heat with a drizzle of oil. Fry the baby marrow until charred, 3-4 minutes. Remove from the pan, season and add to the bowl of caramelised Onions.
ZESTY YOGHURT & HERBS
In a small bowl, combine the yoghurt with the lemon juice (to taste) and seasoning. Loosen with water in 5ml increments until drizzling consistency. Set aside. Rinse, pick and finely chop the mixed herbs. Set aside.
ADD MORE FLAVOUR
When the rice is done, toss through the Cucumber, ¾ of the mixed herbs, the onions and baby marrow and seasoning. Set aside.
PERFECT Pork
Place a clean pan (that has a lid) over medium heat with a drizzle of oil. Pat the Pork dry with paper towel. When hot, sear the pork until browned, 3-4 minutes on one side. Flip, cover with the lid, lower the heat, and fry until cooked through, 6-8 minutes. During the final 1-2 minutes, spice with the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
DELISH DINNER
Plate up the loaded rice and serve the Pork alongside. Drizzle with the lemon yoghurt and garnish with the remaining herbs.
READY THE RICE
Boil the kettle. Place the rice in a pot with 200ml [400ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 25-30 minutes. Drain (if necessary) and cover.
SWEET, SILKY Onion
Place a pan over medium heat with a drizzle of oil. When hot, fry the Onion until caramelised, 8-10 minutes (shifting occasionally). Remove from the pan, season, and cover.
BABY MARROWS
Return the pan to medium heat with a drizzle of oil. Fry the baby marrow until charred, 3-4 minutes. Remove from the pan, season and add to the bowl of caramelised Onions.
ZESTY YOGHURT & HERBS
In a small bowl, combine the yoghurt with the lemon juice (to taste) and seasoning. Loosen with water in 5ml increments until drizzling consistency. Set aside. Rinse, pick and finely chop the mixed herbs. Set aside.
ADD MORE FLAVOUR
When the rice is done, toss through the Cucumber, ¾ of the mixed herbs, the onions and baby marrow and seasoning. Set aside.
PERFECT Pork
Place a clean pan (that has a lid) over medium heat with a drizzle of oil. Pat the Pork dry with paper towel. When hot, sear the pork until browned, 3-4 minutes on one side. Flip, cover with the lid, lower the heat, and fry until cooked through, 6-8 minutes. During the final 1-2 minutes, spice with the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
DELISH DINNER
Plate up the loaded rice and serve the Pork alongside. Drizzle with the lemon yoghurt and garnish with the remaining herbs.
READY THE RICE
Boil the kettle. Place the rice in a pot with 600ml [800ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 25-30 minutes. Drain (if necessary) and cover.
SWEET, SILKY Onion
Place a pan over medium heat with a drizzle of oil. When hot, fry the Onion until caramelised, 12-15 minutes (shifting occasionally). Remove from the pan, season, and cover.
BABY MARROWS
Return the pan to medium heat with a drizzle of oil. Fry the baby marrow until charred, 3-4 minutes. Remove from the pan, season and add to the bowl of caramelised Onions.
ZESTY YOGHURT & HERBS
In a small bowl, combine the yoghurt with the lemon juice (to taste) and seasoning. Loosen with water in 5ml increments until drizzling consistency. Set aside. Rinse, pick and finely chop the mixed herbs. Set aside.
ADD MORE FLAVOUR
When the rice is done, toss through the Cucumber, ¾ of the mixed herbs, the onions and baby marrow and seasoning. Set aside.
PERFECT Pork
Place a clean pan (that has a lid) over medium heat with a drizzle of oil. Pat the Pork dry with paper towel. When hot, sear the pork until browned, 4-5 minutes on one side. Flip, cover with the lid, lower the heat, and fry until cooked through, 6-8 minutes. During the final 1-2 minutes, spice with the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
DELISH DINNER
Plate up the loaded rice and serve the Pork alongside. Drizzle with the lemon yoghurt and garnish with the remaining herbs.
READY THE RICE
Boil the kettle. Place the rice in a pot with 600ml [800ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 25-30 minutes. Drain (if necessary) and cover.
SWEET, SILKY Onion
Place a pan over medium heat with a drizzle of oil. When hot, fry the Onion until caramelised, 12-15 minutes (shifting occasionally). Remove from the pan, season, and cover.
BABY MARROWS
Return the pan to medium heat with a drizzle of oil. Fry the baby marrow until charred, 3-4 minutes. Remove from the pan, season and add to the bowl of caramelised Onions.
ZESTY YOGHURT & HERBS
In a small bowl, combine the yoghurt with the lemon juice (to taste) and seasoning. Loosen with water in 5ml increments until drizzling consistency. Set aside. Rinse, pick and finely chop the mixed herbs. Set aside.
ADD MORE FLAVOUR
When the rice is done, toss through the Cucumber, ¾ of the mixed herbs, the onions and baby marrow and seasoning. Set aside.
PERFECT Pork
Place a clean pan (that has a lid) over medium heat with a drizzle of oil. Pat the Pork dry with paper towel. When hot, sear the pork until browned, 4-5 minutes on one side. Flip, cover with the lid, lower the heat, and fry until cooked through, 6-8 minutes. During the final 1-2 minutes, spice with the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
DELISH DINNER
Plate up the loaded rice and serve the Pork alongside. Drizzle with the lemon yoghurt and garnish with the remaining herbs.
Frequently Asked Questions
What is the preparation time for Tender Pork & Brown Rice Bowl?
The preparation time for Tender Pork & Brown Rice Bowl with lemon yoghurt is between 20 and 35 minutes.
What is the total time required to make Tender Pork & Brown Rice Bowl with lemon yoghurt?
The total time required to make Tender Pork & Brown Rice Bowl with lemon yoghurt is between 30 and 45 minutes.
How many servings does Tender Pork & Brown Rice Bowl provide?
4 servings
What are the main ingredients in Tender Pork & Brown Rice Bowl?
Baby Marrow, Brown Rice, Cucumber, Lemon Juice, Low Fat Plain Yoghurt, Mixed Herbs, NOMU One For All Rub, Onion, Onions, Pork Fillet
What is the nutritional information of Tender Pork & Brown Rice Bowl?
Calories: 493, Carbs: 57 grams, Fat: grams, Protein: 44.4 grams, Sugar: 13 grams, Salt: 327.1 grams
How do I prepare Tender Pork & Brown Rice Bowl?
DELISH DINNER: Plate up the loaded rice and serve the pork alongside. Drizzle with the lemon yoghurt and garnish with the remaining herbs. PERFECT PORK: Place a clean pan (that has a lid) over medium heat with a drizzle of oil. Pat the pork dry with paper towel. When hot, sear the pork until browned, 3-4 minutes on one side. Flip, cover with the lid, lower the heat, and fry until cooked through, 6-8 minutes. During the final 1-2 minutes, spice with the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning. ADD MORE FLAVOUR: When the rice is done, toss through the cucumber, ¾ of the mixed herbs, the onions and baby marrow and seasoning. Set aside. ZESTY YOGHURT & HERBS: In a small bowl, combine the yoghurt with the lemon juice (to taste) and seasoning. Loosen with water in 5ml increments until drizzling consistency. Set aside. Rinse, pick and finely chop the mixed herbs. Set aside. BABY MARROWS: Return the pan to medium heat with a drizzle of oil. Fry the baby marrow until charred, 3-4 minutes. Remove from the pan, season and add to the bowl of caramelised onions. SWEET, SILKY ONION: Place a pan over medium heat with a drizzle of oil. When hot, fry the onion until caramelised, 8-10 minutes (shifting occasionally). Remove from the pan, season, and cover. READY THE RICE: Boil the kettle. Place the rice in a pot with 200ml [400ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 25-30 minutes. Drain (if necessary) and cover.
What should be prepared from my kitchen to make Tender Pork & Brown Rice Bowl?
Baby Marrow, Brown Rice, Cucumber, Lemon Juice, Low Fat Plain Yoghurt, Mixed Herbs, NOMU One For All Rub, Onion, Onions, Pork Fillet
How many calories does Tender Pork & Brown Rice Bowl have?
493 calories
How much fat content does Tender Pork & Brown Rice Bowl have?
grams
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