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