BRAZILIAN PILAF WITH GINGER GLAZED PORK
FOR THE PORK:
3 1/2 teaspoons salt, divided use
2 1/2 teaspoons ground ginger, divided use
5 pound pork loin roast
1 cup orange juice
1/2 cup packed brown sugar
1/2 teaspoon ground cloves
FOR THE RICE:
1 cup chopped onion
2 tablespoons vegetable oil
1 cup Uncle Ben's Converted Brand Rice
2 1/2 cups water
1 large tomato, peeled, seeded, diced
1 banana, coarsely chopped
1/2 cup chopped cashews or peanuts
2 tablespoons shredded coconut (optional)
TO PREPARE THE PORK:
Mix 2 teaspoons salt and 1 1/2 teaspoons ginger. Rub meat with ginger mixture and let stand at room temperature 1 hour.
Roast on rack in 325 degree F oven for 2 1/2 to 3 hours, or until meat thermometer registers 170 degrees F.
Meanwhile, in small saucepan, combine orange juice, brown sugar, 1 teaspoon ginger and cloves. Simmer over medium heat, stirring constantly about 10 minutes.
Glaze roast with sauce mixture several times during last hour of roasting.
MEANWHILE, PREPARE RICE:
Saute onion in oil in 3 quart saucepan until tender.
Add rice, water and 1 1/2 teaspoons salt. Bring to boil; reduce heat. Cover tightly and simmer 20 minutes.
Remove from heat. Let stand, covered, until all liquid is absorbed, about 5 minutes. Stir in tomato, banana and nuts.
Serve rice sprinkled with coconut, if desired, with Ginger Glazed Pork.
Makes 6 servings
From: Recipelink.com
Source: Recipe pamphlet: Uncle Ben's Pilafs, Pilaus, Perloos, not dated
FOR THE PORK:
3 1/2 teaspoons salt, divided use
2 1/2 teaspoons ground ginger, divided use
5 pound pork loin roast
1 cup orange juice
1/2 cup packed brown sugar
1/2 teaspoon ground cloves
FOR THE RICE:
1 cup chopped onion
2 tablespoons vegetable oil
1 cup Uncle Ben's Converted Brand Rice
2 1/2 cups water
1 large tomato, peeled, seeded, diced
1 banana, coarsely chopped
1/2 cup chopped cashews or peanuts
2 tablespoons shredded coconut (optional)
TO PREPARE THE PORK:
Mix 2 teaspoons salt and 1 1/2 teaspoons ginger. Rub meat with ginger mixture and let stand at room temperature 1 hour.
Roast on rack in 325 degree F oven for 2 1/2 to 3 hours, or until meat thermometer registers 170 degrees F.
Meanwhile, in small saucepan, combine orange juice, brown sugar, 1 teaspoon ginger and cloves. Simmer over medium heat, stirring constantly about 10 minutes.
Glaze roast with sauce mixture several times during last hour of roasting.
MEANWHILE, PREPARE RICE:
Saute onion in oil in 3 quart saucepan until tender.
Add rice, water and 1 1/2 teaspoons salt. Bring to boil; reduce heat. Cover tightly and simmer 20 minutes.
Remove from heat. Let stand, covered, until all liquid is absorbed, about 5 minutes. Stir in tomato, banana and nuts.
Serve rice sprinkled with coconut, if desired, with Ginger Glazed Pork.
Makes 6 servings
From: Recipelink.com
Source: Recipe pamphlet: Uncle Ben's Pilafs, Pilaus, Perloos, not dated
MsgID: 3148545
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Thursday 10-23-08 Recipe Swap - Assorted...
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Thursday 10-23-08 Recipe Swap - Assorted...
Board: Daily Recipe Swap at Recipelink.com
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Reviews and Replies: | |
1 | Recipe: Thursday 10-23-08 Recipe Swap - Assorted Recipes (7) |
Betsy at Recipelink.com | |
2 | Recipe: Brazilian Pilaf with Ginger Glazed Pork |
Betsy at Recipelink.com | |
3 | Recipe: Carolina Shrimp Pilau |
Betsy at Recipelink.com | |
4 | Recipe: Middle Eastern Pilaf (with almonds and golden raisins) |
Betsy at Recipelink.com | |
5 | Recipe: Wild Rice and Pork Pilaf Canadiana (using wild rice mix) |
Betsy at Recipelink.com | |
6 | Recipe: Creole Purloo (with smoked sausage and oysters) |
Betsy at Recipelink.com | |
7 | Recipe: American Indian Dried Fruit and Wild Rice Pilaf (using long grain and wild rice mix) |
Betsy at Recipelink.com | |
8 | Recipe: Oriental Rice Pilaf |
Betsy at Recipelink.com |
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