Pork & jewelled rice casserole

Rice is brought to the fore in this light, summer dish by infusing the pantry staple with added flavours

Serves 4

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

150g peas

1 red pepper, cored and finely chopped

2 tbsp chopped fresh coriander, plus extra to garnish

4 pork loin chops

100g Cheddar

black pepper

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?

You can get LandScape back issues or subscribe to LandScape.