CATEGORY |
CUISINE |
TAG |
YIELD |
Meats |
|
Meat, Miscellaneo, Rice |
4 |
Servings |
INGREDIENTS
2 |
|
Onion — finely chopped |
1 |
|
Red Bell Pepper — finely |
|
|
Chopped |
3 |
|
Celery Leaves — finely |
|
|
Chopped |
1 |
sm |
Carrot — finely chopped |
2 |
sl |
Bacon |
1 |
tb |
Oil |
240 |
g |
Parboiled Rice — (3 dl.) |
1 1/2 |
ts |
Salt |
1 |
ts |
Paprika |
1/4 |
ts |
Cayenne Pepper — or more to |
|
|
Taste |
1/2 |
ts |
Thyme |
1 |
|
Clove Garlic — crushed |
|
|
Pepper — to taste |
5 |
|
Deciliters Chicken Bouillon |
1 |
lb |
Pork Loin — (lean) |
|
|
Fresh Dill Weed — for |
|
|
Garnish |
INSTRUCTIONS
Cut bacon in small cubes and brown in oil. Add vegetables. Add rice and
spices let browm for ca. 1 minute. Add bullion. Mix well and boil covered
for approximately 15 minutes. Trim pork loin of any excess fat and cut in
thin 1 1/2 strips. Add these to the the rice mixture. Let cook for 5-7
minutes. Let stand 3-4 minutes. Garnish with dill if desired.
Recipe By :
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Let Him therefore send and do what He will. By His grace, if we are His, we will face it, bow to it, accept it, and give thanks for it. God’s Providence is always executed in the ‘wisest manner’ possible. We are often unable to see and understand the reasons and causes for specific events in our lives, in the lives of others, or in the history of the world. But our lack of understanding does not prevent us from believing God. #Don Fortner”