Rice is brought to the fore in this light, summer dish by infusing the pantry staple with added flavours
200g basmati rice
1 tbsp butter, plus extra for greasing
1 garlic clove, peeled and chopped
1 onion, peeled and chopped
1 tbsp cornflour
600ml vegetable stock
100ml single cream
150g green beans
1 red pepper, cored and finely chopped
2 tbsp chopped fresh coriander, plus extra to garnish
4 pork loin chops
25 x 35cm oven dish
Preheat the oven to 190°C/170°C fan/gas mark 5 and grease the dish. In a large saucepan, heat the butter, then sauté the garlic and onion for 7-8 mins until soft. Mix in the cornflour, then gradually stir in the stock. Stir in the cream and season with black pepper.
Place the rice in the oven dish along with the beans, peas, red pepper and coriander, then place the pork loin chops on top. Pour over the onion mixture, then bake for 35 mins until the rice is soft, and the pork is cooked through. Top with the cheese and cook for a further 8-10 mins until the cheese is turning golden. Sprinkle with the extra coriander and season with black pepper, then serve.
More recipes for rice are in the June 2022 issue of LandScape magazine...
Missed an issue?
Try our tenderloin pork & prunes recipe
Juicy, sweet and firm, pork lends itself to comforting dishes, perfect for cosy days.