Protein Swap | Sausage Kofta over Jewelled Rice
with Roasted Garlic Aioli & Radish Salad
Cooking time
25 minutes
Servings
2/4
Calories
900 /serving
Named for its sparkling colours, Persian jewelled rice is a precious thing. It’s stained golden yellow with turmeric and studded with nuts, seeds and dried fruit. Rest garlicky ground sausage kofta on top, with a snappy salad of string peas and radishes, plus a mellow aioli for dipping.
We will send you:
- 300g Canadian-raised mild Italian pork sausage meat
- 100g String peas (sugar snap peas or snow peas)
- 200g Radishes
- 1 Scallion
- 2g Ground Turmeric
- 160g White rice
- 30ml Apple cider vinegar
- 15g Minced roasted garlic
- 25g Nuts & Seeds salad topper
- 60ml Mayonnaise
- 10g Za’atar (sesame seeds, oregano, basil, thyme, savory, lemon peel, marjoram, kosher salt)
Contains: Cashews • Eggs • Sesame • Soy • Sulphites
You will need:
Medium pan
Medium pot
Oil
Salt & pepper (S&P)
Total Fat
45 g
Saturated Fat
6 g
Sodium
1600 mg
Total Carb
83 g
Sugars
10 g
Protein
38 g
Fibre
5 g
Preparation
Cook the rice
- Thinly slice the scallion crosswise, separating the white bottom and green top.
- In a medium pot, heat a drizzle of oil on medium-high.
- Add the white bottom of the scallion and turmeric. Sauté, 30 sec. to 1 min., until fragrant.
- Add the rice, 1 ¼ cups water (double for 4 portions) and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed.
- Remove from the heat and let sit, covered, for 5 min. Fluff the riceand add the salad topper.
Prepare the kofta
- Meanwhile, in a medium bowl, combine the lamb, za’atar, ½ the garlic and black pepper.
- Form into 6 flat oval patties (double for 4 portions).
Cook the kofta
- In a medium pan, heat a drizzle of oil on medium-high.
- Add the kofta* and cook, 3 to 5 min. per side, until cooked through.
Make the salad
- Meanwhile, thinly slice the radishes.
- Remove the stem ends of the string peas; cut crosswise into thirds.
- In a second medium bowl, combine the radishes, string peas, green top of the scallion, all but 1 tsp of the vinegar (double for 4 portions), a drizzle of oil and S&P.
Make the aioli
- In a small bowl, combine the mayo, remaining garlic and vinegar, and S&P.
Plate your dish
- Divide the rice between your plates.
- Top with the kofta and salad.
- Serve the aioli on the side. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
