| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Grains, Dairy |
|
Meats |
12 |
Servings |
INGREDIENTS
| 1 |
c |
Wild rice, uncooked |
| 1 |
qt |
Boiling water |
| 1 1/2 |
lb |
Pork,cut into 3/4" cube |
| 1 1/2 |
c |
Onion, chopped |
| 1 |
tb |
Vegetable oil |
| 1 1/2 |
ts |
Ground cumin |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Garlic powder |
| 2 1/2 |
c |
White beans, drained* |
| 2 1/2 |
c |
Garbanzo beans, drained* |
| 1 1/2 |
c |
Green chiles, chop, drain |
| 1/4 |
ts |
Hot pepper sauce, bottled |
| 2 |
c |
EACH Chicken broth & water |
| 2 |
c |
Jack cheese, shredded |
| 1/2 |
c |
Parsley, chopped |
INSTRUCTIONS
*Can use canned or fresh cooked beans. Rinse wild rice. Pour boiling water
over it and let stand 1 hour. Saute pork and onions in over over medium
heat 8 to 10 minutes or until pork is browned and onions soft. Drain rice
and add to pork. Stir in remaining ingredients EXCEPT cheese and parsley.
Bring to a boil; reduce heat, cover and simmer 40 to 45 minutes. Serve with
about 2 tb cheese and 2 tsp parsley over each portion. Source: Fresno Bee
Nov. 9, 1994; Formatted by Lynne (Kakeladi) Sammon, Visalia, CA
Posted to MM-Recipes Digest by "Robert Ellis" <rpearson@snowcrest.net> on
Apr 23, 1998
A Message from our Provider:
“Don’t confuse God’s patience with his final response”