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Ingredients

1 cup uncooked dinorado rice
1/2 cup PUREFOODS CLASSIC HONEYCURED BACON
1 tsp minced garlic
1/4 cup chopped shallots
3 pc dried shiitake mushrooms, soaked then quartered
100 grams MONTEREY PORK TENDERLOIN, cut into cubes
3 cups beef broth*
1/2 cup white wine
1/4 cup diced carrots
1/4 cup green peas
iodized fine salt to taste
pepper to taste

Procedure

  1. Wash and soak rice for 30 minutes. Drain and set aside.
  2. In a saucepan, fry bacon toppings in its own fat until golden brown.
  3. Add garlic, shallots, mushrooms and pork. Cook while stirring until pork changes color.
  4. Add rice then slowly pour in broth and wine, stirring constantly.
  5. Add carrots and peas. Bring to boil then simmer, stirring occasionally until rice is cooked. Season with salt and pepper.
Makes 2 servings.*To make beef broth, dissolve 2 pieces beef bouillon cubes in 3 cups water.


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