30
Sep
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Prep
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Cook
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Ready In
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servings
Ingredients
Directions
| Servings | Prep Time | Cook Time |
| 4 people4 people | 25 Minutes25 Minutes | 30 Minutes30 Minutes |
| Servings | Prep Time |
| 4 people4 people | 25 Minutes25 Minutes |
| Cook Time |
| 30 Minutes30 Minutes |
Ingredients
- 80 Grams Black Rice extra virgin
- 400 Ml Boiling Water
- 2 Whole Tomatoes
- 1 Whole Leek
- 1 Whole Fresh Red Chilli
- 2 x 150 Grams Pork Loin Steaks
- 20 Grams Creamed Coconut extra virgin
- 2 tbsp Peanut Butter
- 2 tsp Tamari extra virgin
- 1/2 Whole Lime Juice
- 1 tbsp Coconut Oil
- 80 Grams Spinach
Servings: 4 people
Units:
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Ingredients
Servings: 4 people
Units:
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Instructions
- Boil a kettle. Rinse the rice and place in a pan of 400ml boiling water with a pinch of sea salt and simmer for 25-30 mins until cooked.
- Meanwhile, cut each tomato into 8 pieces, slice the leek in half lengthways and chop into 1 inch pieces, discarding the root. Finely chop the chilli. Slice the pork into thin strips.
- To make the peanut satay sauce: in a bowl dissolve the creamed coconut with 2 tbsp boiling water to form a sauce, then stir in the peanut butter, tamari, red chilli and juice from the lime.
- Heat 1/2 tbsp oil in a medium-sized pan and add the pork loin strips. Cook for 5 mins, then add the leeks, tomatoes and spinach and cook for a further 5 mins
- Add the peanut satay sauce and cook for a further 2 mins until the pork is cooked through and the sauce has reduced slightly.
- Drain the rice
- To serve: place the wild rice onto a warm plate and spoon over the pork and vegetables in the satay sauce
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Footnotes
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Cook's Note:
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Editor's Note: