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Frixos Personal Chefing

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Roast Pork Wild Rice Basmati Hash

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It is flavours from all over the world and when mixed with care they bring a very pleasant fusion. The hash is the right accompanying dish which could be equally enjoyed on its own.

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Have a look below at the full recipe and don’t forget that you can always print it. 

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Roast Pork Wild Rice Basmati Hash

Prep Time20 mins
Cook Time1 hr 20 mins
Course: Main Course
Cuisine: International
Servings: 5 People

Ingredients

  • 3 Pork Loins , about 350g each, excess fat removed
  • 4 tbsp EVOO , Extra Virgin Olive Oil
  • 2 tbsp Maple Syrup , or Honey
  • 2 tbsp White Vinegar
  • 1 tsp Cinnamon
  • 2 tbsp dry Ginger , ground
  • 1 tbsp Cumin , ground
  • 1 tbsp dry Oregano , ground
  • 1 tbsp Sweet Paprika , not smoked
  • 1 tsp Sea salt
  • ½ tsp freshly ground Black Pepper

For the Hash

  • 400 g Wild Rice & Basmati
  • 3 tbsp EVOO , Extra Virgin Olive Oil
  • 2 tbsp Worcestershire Sauce
  • 2 tbsp Light Soy Sauce
  • 325 g Frozen Corn , Kernels
  • 275 g Frozen Peas
  • 3 Courgettes , medium, halved and quartered and sliced
  • 1 Yellow Onion , quartered and sliced
  • 4 tbsp fresh Parsley , finely chopped
  • ½ tsp Sea salt
  • ½ tsp freshly ground Black Pepper

Instructions

  • From previous day we mix the oil along with the maple syrup, vinegar, the spices, salt and pepper. Rub the mixture all over the loins, cover with plastic wrap and refrigerate overnight.
  • For the Hash we place on high fire a medium/large pot filled with water and a tbsp of salt. When it comes to a boil add the rice, reduce the heat and simmer for about 22’, stirring 2-3 while cooking, until rice has softened but still a bit al-dente.
  • Remove from the heat and drain. Keep uncovered to remove any moisture, fluff with a fork and keep aside in a bowl.
  • Take a large frying pan and place on medium heat. Pour the oil and wait for a minute to heat-up. Add the onions and cook for only 3’. Increase the heat and toss in the courgettes, allowing to cook for 4’ without moving, just once or twice flipping.
  • Add to the pan the corn and the peas, give it a good stir and allow to cook for 3-4’ tossing them couple of times. Pour the Worcestershire and Soy sauce and toss well. Remove from the heat and allow to cool. Keep aside.
  • In the meantime, turn the oven on to 190°C, air circulation and rack set in the middle.
  • 1 hour prior to cooking the loins, remove them from the fridge and add them to an oven-proof dish. Place them in the oven uncovered and roast for 35’. Remove from the oven and cover with foil to rest for 5’. Then slice them thinly.
  • We build our dish by combining into the rice the vegetables along with the parsley. Give it a good stir and serve next to the sliced loins.
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