| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Grains |
Canadian |
|
12 |
Servings |
INGREDIENTS
| 7 |
lb |
Pork loin rib half crown roast (3.15kg) |
| 1/2 |
ts |
Dried thyme (2ml) |
| 1/4 |
ts |
Cayenne pepper (1ml) |
| 1/4 |
ts |
Salt (1ml) |
| 1/4 |
ts |
Pepper (1ml) |
| 3/4 |
c |
Chicken stock (175ml) |
| 1 |
tb |
Vegetable oil (15ml) |
| 1 |
lg |
Onion, chopped |
| 2 |
|
Cloves garlic, minced |
| 1 1/2 |
c |
Long-grain rice (375ml) |
| 1/2 |
ts |
Cumin (2ml) |
| 1/2 |
ts |
Coriander (2ml) |
| 1/2 |
ts |
Salt (2ml) |
| 1/4 |
ts |
Cayenne (1ml) |
| 1/4 |
ts |
Turmeric (1ml) |
| 1/4 |
ts |
Pepper (1ml) |
| 2 |
md |
Carrots, coarsely chopped |
| 1 |
md |
Sweet red pepper, diced |
| 19 |
oz |
Black beans, cooked or canned, drained and rinsed |
| 3 |
c |
Chicken stock (750ml) |
| 1/2 |
c |
Pumpkin seeds(125ml) |
| 1/2 |
c |
White wine (125ml) |
| 1/3 |
c |
Chicken stock (75ml) |
| 4 |
ts |
Flour (20ml) |
| 1/8 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
INSTRUCTIONS
PILAF
SAUCE
Canadian Living, December 1996.
Place pork on rack in roasting pan. Sprinkle with thyme, cayenne, salt and
pepper. Pour in stock. Wrap exposed bone ends in foil. Bake in 325F (160C)
oven, basting occasionally, for 2 1/2 to 3 hours or until meat thermometer
registers 160F (70C). Transfer to platter. Remove foil from bones. Tent
roast with foil; let stand for 10 minutes.
Pilaf: During last 30 minutes of cooking roast, heat oil in sauce pan over
medium heat; cook onion and garlic for 5 minutes or until softened. Add
rice, cumin, coriander, salt, cayenne, turmeric and pepper; stir for one
minute. Stir in carrots, red pepper, beans and stock; cover and bring to a
boil. Reduce heat; simmer 25-30 minutes or until liquid is absorbed. Let
stand for 5 minutes. Stir in pumpkin seeds.
Sauce: Skim fat from pan; place over medium-heat. Pour in wine and stock;
bring to boil, stirring to scrape up any brown bits. Sprinkle with flour,
salt and pepper; cook whisking, for two minutes or until thickened. Strain
into gravy boat.
To serve spoon some of pilaf into center of roast. Slice between bones and
top each serving with tablespoonful (15ml) of sauce. Serve with Pilaf.
Posted to MC-Recipe Digest V1 #374, by Peg Baldassari
<75402.3465@compuserve.com> on 15 Jan 97.
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