Description

A nourishing protein pot, bursting with seasonal colour and goodness. Eat Curious Dehydrated Mince is seasoned with warming, festive spices and then paired with hearty wild rice. Served with roasted Brussels sprouts, soaked cranberries, a medley of crunchy vegetables and topped with pomegranate seeds and crunchy pumpkin seeds. Finished with a drizzle of French dressing, this pot is perfect for a nutritious winter lunch or post-holiday reset.

THIS RECIPE HAS BEEN CREATED BY EAT CURIOUS CULINARY DIRECTOR RHYS

Rhys Richardson develops healthier, more sustainable recipes designed for real kitchens. With a background in contract catering and multi-site operations, he understands the balance between nutrition, cost, consistency, and scale. His approach blends practical foodservice thinking with bold flavours and strong presentation, creating dishes that are nutritious, simple to execute, and visually appealing. By combining culinary creativity with operational insight, Rhys demonstrates how Eat Curious ingredients can be used to deliver satisfying meals that support healthier, more sustainable menus.

Instructions

1. Rehydrate Eat Curious Dehydrated Mince: Soak 280g mince in 840ml cold water for 30 min.

Cook rehydrated mince: Mick the mince with festive spice (cinnamon, allspice) and oil until glazed and cook ≥75°C. Cool.

3. Prepare Rice: Cook wild rice as per instructions.

4. Soak Cranberries: Soak dried cranberries in Orange juice.

5. Prepare Vegetables: Dice cucumber, grate carrots, shred and blanch Brussels sprouts.

6. Assemble Pots: Layer spinach, rice, spiced mince, sprouts, cucumber, carrots, pomegranate, soaked cranberries, drizzle dressing, top with pumpkin seeds.

FESTIVE PROTEIN POT US

FESTIVE PROTEIN POT

CONTAINS EAT CURIOUS DEHYDRATED MINCE