| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Indian | Pork/, Ham-, Mt | 4 | Servings |
INGREDIENTS
| Half of prune stuffed pork; thinly sliced | ||
| Half of cooked rice; at room temperature or slightly reheated in microwave | ||
| Boston or romaine lettuce leaves, washed | ||
| Vinaigrette with oil | ||
| Ground cumin | ||
| Lime or orange zest | ||
| Lime juice | ||
| Chopped chives | ||
| Parsley or cilantro; for garnish |
INSTRUCTIONS
Remove surface fat from pork and cut into slices. Dress the rice with a dressing made with oil, fresh lime juice and grated lime zest. Toss rice with vinaigrette; refresh with herbs and serve with sliced pork. Can serve with a hot Indian pickle. Yield: 4 servings Busted by Gail Shermeyer <4paws@netrax.net> Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6644 Posted to MC-Recipe Digest V1 #793 by 4paws@netrax.net (Shermeyer-Gail) on Sep 19, 1997
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