- 0:25 Prep
- 0:15 Cook
- 4 Servings
- Capable cooks
Dig into this fragrant dish with gusto and eat the pork straight off the skewers.
Ingredients
- 600g pork scotch fillet, cut into 2cm pieces
- 3 garlic cloves, crushed
- 2 1/2 teaspoons smoked paprika
- 1 teaspoon dried oregano leaves
- 60ml (1/4 cup) lemon juice
- 80ml (1/3 cup) Massel chicken style liquid stock
- Pinch of saffron threads
- 450g pkt SunRice Long Grain White Rice in 90 seconds
- 300g (2 cups) frozen peas
- 100g green round beans, halved
- 1 zucchini, halved lengthways, thinly sliced
Method
- Step 1Combine the pork, garlic, paprika, oregano and lemon juice in a bowl. Set aside for 10 minutes to marinate. Thread onto soaked bamboo skewers.
- Step 2Preheat chargrill on high. Cook the skewers, in 2 batches, for 3 minutes each side or until just cooked. Transfer to a plate. Keep warm.
- Step 3Meanwhile, combine the stock and saffron in a heatproof bowl. Cover and microwave on High/800watts/100% for 3 minutes. Set aside for 3 minutes to develop the flavours.
- Step 4Stir in the rice, peas, beans and zucchini. Toss to combine. Cover and microwave on High/800watts/100%, stirring halfway through cooking, for 3 minutes or until rice is heated and vegetables are tender. Serve with the skewers.
- Diabetes friendly
- High protein
- Low carb
- Low fat
- Low kilojoule
- Low sodium
- Low sugar
- Lower gi
Nutrition
1536 kj
Energy
4g
Fat Total
1g
Saturated Fat
7g
Fibre
41g
Protein
82mg
Cholesterol
188.47mg
Sodium
5g
Carbs (sugar)
38g
Carbs (total)
All nutrition values are per serve
- Author: Sonja Bernyk
- Image credit: Chris Jones
- Publication: Australian Good Taste
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