| 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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