Читать книгу One-Pot Cooking: Casseroles, curries, soups and bakes and other no-fuss family food - Katie Bishop - Страница 19

This is a fabulous all-in-one supper dish. You can also make it ahead of time if you need to. Cook up to the point when you would add the rice. Cool, cover and chill for up to two days or freeze for a month. When ready to eat, simply defrost, add a splash of cold water, reheat and bring steadily to the boil. Add the rice and continue cooking as directed below.

 Preparation time:

 10 minutes

 Cooking time:

 1 hour 20 minutes

 Serves 4

 1 tbsp olive oil

 500g (1lb 2oz) pork boneless shoulder, diced

 8 shallots, peeled and halved

 2 red peppers, deseeded and cut into chunks

 3 garlic cloves, peeled and chopped

 2 tsp smoked paprika 1 tsp caraway seeds

 400ml (14fl oz) chicken stock

 1 x 400g tin chopped tomatoes

 250g (9oz) easy-cook long grain rice, rinsed and drained

 Sea salt and freshly ground black pepper

 Chopped fresh flat-leaf parsley

 To serve

 Natural yoghurt

Warm the olive oil in a casserole over a high heat. Add the pork and cook for 5 minutes until browned all over. Add the shallots and cook for a further 5 minutes until they are also browned all over. Stir in the peppers, garlic, paprika and caraway seeds and cook for 2–3 minutes until slightly softened, then add the stock and tomatoes.

Reduce the heat to low, cover and simmer for 45 minutes, or until tender.

Stir in the rice. Re-cover and cook for a further 12–15 minutes or until the rice is tender.

Season to taste with salt and pepper and sprinkle over the parsley. Serve with spoonfuls of yoghurt.