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Pork skewers with bean, pea & zucchini saffron rice

  • 0:25 Prep
  • 0:15 Cook
  • 4 Servings


  • 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


  • 1
    Combine the pork, garlic, paprika, oregano and lemon juice in a bowl. Set aside for 10 minutes to marinate. Thread onto soaked bamboo skewers.
  • 2
    Preheat chargrill on high. Cook the skewers, in 2 batches, for 3 minutes each side or until just cooked. Transfer to a plate. Keep warm.
  • 3
    Meanwhile, 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.
  • 4
    Stir 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.

Source: taste.com.au


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