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Pork ragu with rice
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250g Waitrose LOVE Life Brown Basmati & Wild Rice
1tbsp essential Waitrose Olive Oil
1 essential Waitrose Red Pepper, diced
400g essential Waitrose British Pork Fillet, trimmed and diced
400g can essential Waitrose Chopped Tomatoes
2 tbsp essential Waitrose Tomato Purée
100g frozen essential Waitrose Garden Peas
1. Preheat the oven to 200ªC, gas mark 6. Place the salmon on a baking tray and bake for 20 minutes.
2. Meanwhile, cook the quinoa mixture for 12 minutes in boiling water, adding the broccoli halfway through. Drain.
3. Break the cooked salmon into large flakes and stir into the quinoa and broccoli mixture with the lemon zest and juice, and harissa. Season and serve.
Typical values per serving:
This recipe was first published in March 2013.