TIME: 70 minutes
SERVINGS: 4
DIFFICULTY: 2

INGREDIENTS:

• 600g smoked pork neck
• 1/3 cup olive oil
• 1 medium onion, finely chopped
• 2 cups peas
• 1 medium carrot, diced
• 5 cups boiling water
• 1 1/2 cups Carolina rice, rinsed
• 4 fresh spring onions, finely chopped
• 1 bunch dill, finely chopped
• Salt
• Black pepper
• 2-3 tbsp lemon juice

METHOD:

Cut the smoked pork neck into pieces.
In a shallow pot, heat the olive oil, add the onion, and sauté until it becomes translucent.
Add the peas, carrot, and enough water to cover the vegetables.
Let it simmer over medium heat for about 15 minutes, until the peas begin to soften.
Taste, and once softened, add the boiling water, rice, spring onions, dill, salt, and pepper.
Stir, and continue cooking for 15 minutes, until the rice absorbs all the liquid.
Taste again and add salt if needed, then stir in the lemon juice.
Remove the pot from the heat, cover it with a towel for 10 minutes, and serve.