Tender Pork & Brown Rice Bowl

Name: Tender Pork & Brown Rice Bowl
Prep time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: Baby Marrow; Brown Rice; Cucumber; Lemon Juice; Low Fat Plain Yoghurt; Mixed Herbs; NOMU One For All Rub; Onion; Onions; Pork Rump

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

with lemon yoghurt

4.9

32 reviews

Hands on Time: 20 - 35 minutes

Overall Time: 30 - 45 minutes

Download the Recipe for 2

Ingredients:

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel

Serves 1

READY THE RICE
Boil the kettle. Place the rinsed rice in a pot with 200ml 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 sliced 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. When hot, fry the Baby Marrow rounds 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.

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Serves 2

READY THE RICE
Boil the kettle. Place the rinsed rice in a pot with 400ml 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 sliced 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. When hot, fry the Baby Marrow rounds 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.

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Serves 3

READY THE RICE
Boil the kettle. Place the rinsed rice in a pot with 600ml 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 sliced 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. When hot, fry the Baby Marrow rounds 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.

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Serves 4

READY THE RICE
Boil the kettle. Place the rinsed rice in a pot with 800ml 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 sliced 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. When hot, fry the Baby Marrow rounds 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.

Download the Recipe

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 Rump

What is the nutritional information of Tender Pork & Brown Rice Bowl?

Calories: 489, Carbs: 59 grams, Fat: grams, Protein: 43.8 grams, Sugar: 13 grams, Salt: 520 grams

How do I prepare Tender Pork & Brown Rice Bowl?

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. When hot, fry the baby marrow rounds 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 sliced onion until caramelised, 8-10 minutes (shifting occasionally). Remove from the pan, season, and cover. READY THE RICE: Boil the kettle. Place the rinsed rice in a pot with 400ml 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.