Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 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 |
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@...> Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6644 Posted to MC-Recipe Digest V1 #793 by 4paws@... (Shermeyer-Gail) on Sep 19, 1997