Keep dinner simple, but impressive with this barbecued pork served with flavoursome rice salad.
- Heat 2 tablespoons of oil in a large, heavy-based saucepan over medium heat. Cook onion and garlic for 6 minutes, or until soft. Add rice. Cook, stirring, for 2 minutes, or until grains become translucent. Add stock. Bring to the boil. Reduce heat to low. Cook, covered, for 12 to 15 minutes, or until almost all liquid has been absorbed. Remove from heat. Set aside for 3 minutes. Use a fork to separate grains. Set aside to cool.
- Brush pork with remaining oil. Season with salt and pepper. Preheat a barbecue grill on medium-high. Cook for 5 minutes each side, or until cooked through.
- Meanwhile, cook asparagus in a saucepan of boiling salted water for 2 minutes. Drain. Refresh under cold water. Pat-dry. Cut into 2cm lengths.
- Add asparagus, cucumber, tomatoes, mushrooms, onions, juice and pepper to rice mixture. Use a fork to stir to combine. Serve with pork and lemon wedges
You may need it
Food Storage Container Set
Surface Utensil Holder
Cutting Board Set