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Pork with rice salad
Pork with rice salad
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Impress with BBQ pork and tasty rice salad for dinner.
Ingredients:
  • 56.88 gm Extra Virgin Olive Oil
  • 300.00 gm white long-grain rice, rinsed
  • 637.50 gm chicken style liquid stock
  • 4 pork cutlets
  • 1 bunch fresh asparagus, trimmed
  • 1 large cucumber, halved, seeds removed, finely chopped
  • 2 tomatoes, quartered, deseeded, diced
  • 120g button mushrooms, thinly sliced
  • 3 green onions, thinly sliced
  • 42.00 gm lemon juice
  • lemon wedges, to serve
Instructions:
  • In a large, heavy-based saucepan, warm 2 tablespoons of oil over medium heat. Sauté the onion and garlic for about 6 minutes until soft. Stir in the rice and cook for 2 minutes until translucent. Pour in the stock and bring to a boil, then lower the heat and simmer covered for 12 to 15 minutes until most of the liquid is absorbed. Remove from heat, let it sit for 3 minutes, then fluff the grains with a fork and allow to cool.
  • Brush the pork with the remaining oil, then season generously with salt and pepper. Preheat a barbecue grill to medium-high heat and grill the pork for about 5 minutes on each side, or until it is fully cooked.
  • Cook the asparagus in boiling salted water for 2 minutes. Drain and immediately refresh in cold water, then pat dry and cut into 2cm lengths.
  • Combine asparagus, cucumber, tomatoes, mushrooms, onions, juice, and pepper with the rice. Gently mix using a fork. Enjoy with pork and lemon wedges.

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