Pork, vegetable and curry pilaf

Name: Pork, vegetable and curry pilaf
Ingredients: 200 g long-grain rice; 100 g pork tenderloin; 2 leeks (300 g); 1 medium carrot (75 g); 2 garlic cloves (6 g); 1 large bell pepper (200 g); 2 tablespoons oil; 1 teaspoon curry powder; 1 teaspoon salt; 1 bay leaf; 700 ml water; 10 g fresh parsley

Meat - Pork, vegetable and curry pilaf by Anastasia F. - Recipia

In pork, vegetable and curry pilaf, the first teaspoon of curry goes in before the leek; the rice then cooks in the same pot. Once it has absorbed the 700 ml of water, it stays bound to the vegetables and pieces of pork. I like to cut the leek into thicker rounds, so you can taste it in every serving. Preparation: 20 minutes. Cooking: 37 minutes. Total time: 57 minutes. Serves: 3. Approximately 420 kcal and 14 g protein per serving.

Ingredients

200 g long-grain rice
100 g pork tenderloin
2 leeks (300 g)
1 medium carrot (75 g)
2 garlic cloves (6 g)
1 large bell pepper (200 g)
2 tablespoons oil
1 teaspoon curry powder
1 teaspoon salt
1 bay leaf
700 ml water
10 g fresh parsley

Preparation

1. Clean the leek and cut it into rounds. Peel the carrot and garlic, and remove the seeds from the pepper, then chop them finely. Cut the pork tenderloin into small pieces and rinse the rice in several changes of water, until the water runs clear. 2. Heat the oil in a pot and cook the meat for 4 minutes, stirring, until it turns pale. Add 1/2 teaspoon of salt, 1/2 teaspoon of curry, the leek and the garlic; stir for 1 minute. 3. Add the pepper and carrot and sauté for 2 minutes. Pour in 100 ml of water and simmer over low heat for 10 minutes. 4. Add the rice, bay leaf, the remaining 1/2 teaspoon of curry, 600 ml of water and the remaining 1/2 teaspoon of salt. Cover the pot and cook over the lowest heat for about 20 minutes, until the rice has absorbed the water. 5. If the rice or meat is not cooked when the water has been absorbed, add a little hot water at a time and continue cooking. Chop the parsley and sprinkle it over the top at the end.

Notes

For a meat-free version, replace the pork with 100 g chopped mushrooms and keep the steps in the same order. I serve it with a cabbage salad, without any other sauce. It keeps in the fridge for up to 3 days in a sealed container. Pork tenderloin cooks quickly; larger pieces may need a few extra minutes before you add the rice. Start nearly an hour before the meal, since the rice cooking time cannot be shortened without changing the texture.