Protein Swap | Fragrant Middle Eastern Pork Hashweh
Roasted Garlic Yogurt & Almonds
Cooking time
30 minutes
Servings
2/4
Calories
780 /serving
In Arabic, hashweh refers to a rice-based stuffing. In this one-pot centrepiece, wafting with our Lebanon & Beyond spices, ground pork and long-grained basmati are scattered with peas and pepper. Toasted almonds and garlicky yogurt make tantalizing toppers.
We will send you:
- 250g Canadian-raised lean ground pork
- 50g Diced onions
- 1 Sweet pepper
- 150g Green peas
- 25g Almonds
- 15g Minced roasted garlic
- 160g Basmati rice
- 100g Greek yogurt
- 10.5g Lebanon & Beyond spices (sumac, salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, paprika, turmeric, cayenne pepper, sea salt flakes)
Contains: Almonds, Milk
You will need:
Strainer
Oil
Salt & pepper (S&P)
Large oven-safe pot
Total Fat
29 g
Saturated Fat
7 g
Sodium
530 mg
Total Carb
91 g
Sugars
11 g
Protein
43 g
Fibre
11 g
Preparation
Toast the almonds
Preheat the oven to 375°F. Heat a large, dry, oven-safe pot on medium. Add the almonds (roughly chop if whole) and toast, stirring occasionally, 2 to 3 min., until fragrant. Transfer to a small bowl and reserve the pot.
Mise en place
Meanwhile, place the rice in a strainer and rinse under cold water, agitating it for 1 min., until the water runs clear. Halve, core and medium-dice the sweet pepper.
Start the hashweh
In the reserved pot, heat a drizzle of oil on medium-high. Add the onions and sauté, 30 sec. to 1 min., until fragrant. Add the pork* and sweet pepper; season with the spices and S&P. Cook, breaking up the meat, 4 to 6 min., until cooked through.
Finish the hashweh
To the pot, add the rice, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Cover, transfer to the oven and bake, 14 to 16 min., until the rice is tender and the water has been absorbed. Remove from the oven and add the peas. Let sit, covered, for 5 min.
Make the roasted garlic yogurt
Meanwhile, in a second small bowl, combine the yogurt, garlic and S&P.
Plate your dish
Divide the hashweh between your plates. Top with the roasted garlic yogurt. Garnish with the almonds. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
