Name: Pork, Sprout & Tomato Savoury Rice
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 tbsp olive oil; 500g pork mince; 1 medium brown onion, finely diced; 3 garlic cloves, crushed; 250g Brussels sprouts, trimmed and finely shredded; 20g butter; 1 × 400g tin chopped tomatoes; 100ml chicken or vegetable stock; 1 tsp Worcestershire sauce or light soy sauce, optional; ½ tsp fine salt, to start; ½ tsp freshly ground black pepper, plus extra to serve; ½ tsp sugar, if needed; 1 tsp red wine vinegar or lemon juice, to finish; 300g dry basmati or long-grain rice; Water and a pinch of salt, as directed on the packet

Method

15 mins prep40 mins cook55 mins total

Slice the trimmed sprouts into fine ribbons. Prepare the rice as directed on its packet and leave it ready to cook separately.
Heat the oil in a deep frying pan over a medium-high heat. Spread in the pork, leave for 2–3 minutes, then break it up and fry for another 5–7 minutes to develop browned edges.
Stir in the onion and a little of the measured salt. Fry for 4–5 minutes, then add the garlic and stir for 30 seconds.
Add the shredded sprouts and butter. Cook for 4–5 minutes, turning regularly, until the sprouts soften and begin to colour.
Pour in the tomatoes and stock, add the optional Worcestershire or soy sauce and the black pepper, then simmer uncovered for 15–20 minutes. Stir occasionally and ensure the pork is cooked throughout; a probe should read 75°C for 30 seconds.
Cook the rice according to its packet while the sauce reduces. Drain if required and separate the grains with a fork.
Taste the thickened sauce and add more of the measured salt only if needed. Use the sugar if the tomatoes taste sharp, and finish with the vinegar or lemon juice.
Divide the hot rice between four bowls, spoon the pork and sprout sauce over it and finish with extra black pepper if wanted.

Notes

Slice sprouts finely so they soften into the sauce. Reduce a watery sauce uncovered rather than adding flour.

Cool the sauce promptly and refrigerate within 2 hours; use within 48 hours. Cool rice as quickly as possible, ideally within 1 hour, refrigerate and use within 24 hours. Reheat only once until steaming hot throughout.