Dukkah pork with rice and lentils
- Total Time
Use dukkah as a healthy, gluten-free alternative to breadcrumbs.
olive oil2 tsp
brown onion1 medium, finely chopped
Rice, basmati, dry⅓ cup(s), (60g)
Chicken stock, liquid, salt reduced⅔ cup(s), (160ml)
Tomato1 medium, finely chopped
Zucchini1 medium, finely chopped
lentils, canned, rinsed, drained400 g, (1x400g can) brown variety
lean pork fillet360 g, (Buy 4x100g schnitzels) fat trimmed, halved
99% fat-free plain Greek yoghurt⅓ cup(s), (80g)
Snow peas200 g, steamed
lemon(s)1 medium, cut into wedges
oil spray1 x 3 second spray(s)
- Heat the oil in a medium saucepan over medium heat. Cook the onion, stirring, for 5 minutes or until softened. Add the rice and stir to coat with the oil. Add the stock and tomato and bring to the boil. Reduce heat and simmer for 5 minutes or until holes appear in the surface of the rice. Reduce heat to very low and cook, covered, for 10 minutes. Remove from the heat. Stir in the zucchini and lentils and cover. Set aside.
- Preheat a chargrill or barbecue on medium-high. Lightly spray the pork with oil and sprinkle all over with the dukkah. Cook for 1-2 minutes each side or until browned and cooked through. Fluff up the rice and lentils with a fork and divide among serving plates. Top with the pork and a dollop of the yoghurt. Serve with snow peas and lemon wedges.