One-Pot Moroccan Prawn & Veggie Pilaf
with Yoghurt & Slivered Almonds
One pot cooking isn’t just convenient, it’s also full of lots of lovely flavours as everything comes together. Take a prawn veggie pilaf, the Moroccan and chermoula spices melt in the bowl. One irresistible and easy dinner coming right up!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1 packet
Peeled Prawns
(Contains Crustacean/Crustacé; )
1 piece
Soffritto Mix
1 packet
Moroccan Curry Paste
1 packet
Garlic Paste
(May be present Egg, Milk, Fish, Almond, Soy, Gluten, Sesame. )
1 sachet
Chermoula Spice Blend
1 packet
jasmine rice
(May be present Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1 sachet
Chicken-Style Stock Powder
1 packet
baby leaves
1 packet
Greek-Style Yoghurt
(Contains Milk; )
1 packet
Crushed Roasted Cashews
(Contains cashews; )
Not included in your delivery
olive oil
1.25 cup
boiling water
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. • In a large saucepan, heat a drizzle of olive oil over high heat. Add soffritto mix and cook, stirring until tender, 3-4 minutes. • SPICY! The curry paste is spicy so use a little less if you prefer your pilaf mild. Add another drizzle of olive oil, the Moroccan curry paste, garlic paste and chermoula spice blend and cook, stirring, until fragrant, 1-2 minutes.
• Add jasmine rice to the saucepan and stir to coat. Add the boiling water (11/4 cups for 2 people / 2 1/2 cups for 4 people) and beef-style stock powder, stir, then bring to the boil. • Cover with a lid and reduce heat to medium-low. Cook for 10 minutes, then remove pan from the heat and keep covered until rice is tender and water is absorbed, 10-12 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• In a large saucepan, heat a drizzle of olive oil over high heat. Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes. Transfer to a bowl. • When the rice is done, gently stir through cooked prawns and baby leaves.
• Divide one-pot Moroccan prawn and veggie pilaf rice between bowls. • Dollop with Greek-style yoghurt. • Garnish with slivered almonds to serve. Enjoy!