Creamy and tender Jackfruit casserole for a winter warmer tray bake.
Jackfruit and Rice Traybake
4
60
MINS
MINS
Metric
Imperial
INGREDIENTS
| 1 | Large onion, |
| 3 | Garlic cloves, |
| 40g | Trex |
| 270g | Basmati rice |
| 2 | Cardamom pods, seeds only |
| 650ml | Hot chicken stock |
| 200g | Peas |
| Handful fresh coriander, roughly chopped |
FOR THE JACKFRUIT
| 1 tin | Jackfruit |
| 1 tsp | Salt |
| 1 tsp | Garlic powder |
| 1 tsp | Onion powder |
| 1 tsp | Cayenne pepper |
| 2 tbsp | Oil |
Method
Preheat the oven to 200C/ Gas 6.
Melt the Trex in a small pan. Add the onion and garlic to a greased roasting tray and drizzle the melted Trex over before baking for 10-15 minutes in the oven.
For the jackfruit, open the tin and drain any excess liquid, chopping in to small chunks. Mix the salt, garlic, onion and cayenne in a bowl, mixing the jackfruit in to the rub.
Take the onions out of the oven. Add the cardamom seeds, uncooked rice and pour in the stock. Cover the tray with tin foil and bake for 30 minutes.
Remove from the oven. Add the jackfruit and peas before returning to the oven for 20 minutes.
Stir in the coriander and serve.
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