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 Rump
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
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.
Brown Rice - 50ml
Onion - 1
Baby Marrow - 150g
Low Fat Plain Yoghurt - 40ml
Lemon Juice - 10ml
Mixed Herbs - 6g
Cucumber - 100g
Pork Rump - 150g
NOMU One For All Rub - 10ml
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.
Brown Rice - 100ml
Onion - 1
Baby Marrow - 300g
Low Fat Plain Yoghurt - 80ml
Lemon Juice - 20ml
Mixed Herbs - 10g
Cucumber - 200g
Pork Rump - 300g
NOMU One For All Rub - 20ml
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.
Brown Rice - 150ml
Onions - 2
Baby Marrow - 450g
Low Fat Plain Yoghurt - 125ml
Lemon Juice - 30ml
Mixed Herbs - 16g
Cucumber - 300g
Pork Rump - 450g
NOMU One For All Rub - 30ml
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.
Brown Rice - 200ml
Onions - 2
Baby Marrow - 600g
Low Fat Plain Yoghurt - 160ml
Lemon Juice - 40ml
Mixed Herbs - 20g
Cucumber - 400g
Pork Rump - 600g
NOMU One For All Rub - 40ml
Woolies Products in this dish
