I have been eyeing this recipe for years, but I hadn't gotten around to making it. I finally made it last night to a rave review from my husband. We even ate the leftovers for lunch today, which was just as delicious as it was last night. It's a very simple recipe where you throw everything into one pot, so who can complain about that?
Thai One-Pot from Food & Wine's Quick From Scratch One Dish Meals cookbook
serves 4
1 tbs cooking oil
1 green bell pepper, cut into 1/4 inch strips (I chopped them into smaller pieces)
1 red bell pepper, cut into same size as green bell pepper
1/4 pound shiitake mushrooms, stems removed, caps cut into 1/4 inch slices
1 teas salt
1 1/4 pounds lean ground pork
3/4 cup short grain rice
2 1/2 cups canned low sodium chicken broth or homemade stock
3 tbs soy sauce
1/4 tea cayenne pepper
4 scallions including green tops, chopped
10 radishes, cut into thin slices
5 tbs chopped cilantro or fresh parsley
2 tbs lime juice (from about one lime)
1. In a large nonstick frying pan, heat the oil over moderately high heat. Add the bell peppers, shiitakes, and 1/4 teas of the salt and cook, stirring occasionally, until beginning to brown, about 5 minutes. Remove.
2. Add the pork to the pan and cook, stirring, until it is no longer pink, about 3 minutes. Spoon off the fat from the pan. Stir in the bell peppers and shiitakes, the rice, broth, soy sauce, the remaining 3/4 teas salt, and the cayenne. Bring to a simmer. Cover. Reduce the heat to low and simmer, without removing the lid, until the rice is just done, about 20 minutes.
3 Remove the pot from the heat and let stand, covered, for 10 minutes. Stir in scallions, radish, cilantro, and lime juice.
Thai One-Pot from Food & Wine's Quick From Scratch One Dish Meals cookbook
serves 4
1 tbs cooking oil
1 green bell pepper, cut into 1/4 inch strips (I chopped them into smaller pieces)
1 red bell pepper, cut into same size as green bell pepper
1/4 pound shiitake mushrooms, stems removed, caps cut into 1/4 inch slices
1 teas salt
1 1/4 pounds lean ground pork
3/4 cup short grain rice
2 1/2 cups canned low sodium chicken broth or homemade stock
3 tbs soy sauce
1/4 tea cayenne pepper
4 scallions including green tops, chopped
10 radishes, cut into thin slices
5 tbs chopped cilantro or fresh parsley
2 tbs lime juice (from about one lime)
1. In a large nonstick frying pan, heat the oil over moderately high heat. Add the bell peppers, shiitakes, and 1/4 teas of the salt and cook, stirring occasionally, until beginning to brown, about 5 minutes. Remove.
2. Add the pork to the pan and cook, stirring, until it is no longer pink, about 3 minutes. Spoon off the fat from the pan. Stir in the bell peppers and shiitakes, the rice, broth, soy sauce, the remaining 3/4 teas salt, and the cayenne. Bring to a simmer. Cover. Reduce the heat to low and simmer, without removing the lid, until the rice is just done, about 20 minutes.
3 Remove the pot from the heat and let stand, covered, for 10 minutes. Stir in scallions, radish, cilantro, and lime juice.
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