Plate a portion of lemon wild rice, top with crispy BBQ rashers and serve garnished with parsley, lemon zest and a squeeze of lemon juice.
Crispy BBQ Rashers with Spicy Gorgonzola & Lemon Wild Rice
Ingredients
- 2 packs Eskort BBQ Pork Rashers
- 1L (4 cups) brown and wild rice, cooked
- 60ml (¼ cup) Gorgonzola cheese
- 250ml (1 cup) milk
- 60ml (¼ cup) parsley, chopped
- 30ml (2 tbsp) Ras el hanout spice
- Zest and juice of one lemon
- 2 red onions, thinly sliced
- 45ml (3 tbsp) olive oil
- Allergens
- This recipe contains dairy (lactose).
- Substitutions
- Milk (lactose): Use coconut milk or rice milk.
Method
- Crispy BBQ Rashers
- Heat the oven to 190°C.
- Place the rashers on a greased oven tray and bake for 15 minutes.
- Spicy Gorgonzola & Lemon Wild Rice
- In a frying pan over moderate heat, add olive oil and fry the onion and ras el hanout spice until the onion is glossy.
- Pour in the milk and gorgonzola cheese, and stir until the cheese
- Add the brown rice and stir to heat through.
Serve
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