Leftover pulled pork (pork shoulder in the crock pot for a full day or more - wow!).
Leftover stock from a batch of Swiss chard and a rib steak.
Royal Rice blend (white, brown, red, and wild rices).
Sautéed celery and crimini mushrooms.
That's the survey of the main ingredients.
The rice was cooked in the stock (1C stock, 2C water to the 1C rice in the microwave - believe me, it's the only way to cook rice).
While the rice cooked, the pork was pulled and chopped a bit, and the celery and mushrooms were sautéed in a bit of olive oil.
The pork was added to the sauté pan for a nice heating, then about 2/3 of the rice went in.
When it was all nicely mixed and melded and all that happy kind of thing, a head of lettuce was grabbed, and a bed of shredded iceberg lettuce lined the bowls.
The rice and pork mixture was spooned atop the rice, and the results were delicious.
Try it, you'll like it.
Leftover stock from a batch of Swiss chard and a rib steak.
Royal Rice blend (white, brown, red, and wild rices).
Sautéed celery and crimini mushrooms.
That's the survey of the main ingredients.
The rice was cooked in the stock (1C stock, 2C water to the 1C rice in the microwave - believe me, it's the only way to cook rice).
While the rice cooked, the pork was pulled and chopped a bit, and the celery and mushrooms were sautéed in a bit of olive oil.
The pork was added to the sauté pan for a nice heating, then about 2/3 of the rice went in.
When it was all nicely mixed and melded and all that happy kind of thing, a head of lettuce was grabbed, and a bed of shredded iceberg lettuce lined the bowls.
The rice and pork mixture was spooned atop the rice, and the results were delicious.
Try it, you'll like it.
