Mediterranean Style Curried Pork and Rice w/Veggies

this recipe calls for bulgur. bulgur is very high in fiber, low in fat and rich with B vitamans and iron. it’s very easy to prepare as well. start by soaking in water for about 20 min. set in a warm spot like over a pilot light on stove for quicker results. once bulgur has softened, grab handfuls of wheat out of water and squeeze out excess water, place in another bowl.  now it’s ready to cook with.

ingredients: 6 pork cutlets about 2 to 3 inches thick, 1 cup of bulgur, jasmine brown rice (or white rice), chicken stock, (optional: parsnips), fresh green beans, 1 red bell pepper, 1 red or green jalapeno, green onion, small white onion, 3 garlic cloves, pine nuts, curry powder, salt & pepper.

  1. in a sauce pot toast pine nuts a few min. on medium heat. remove from pot, set aside. in the same pot pour in rice, a few tbl. spoons of oil, and about 3 tbls. of curry powder. toast over medium heat, about 5 min. heat chicken stock. pour in hot chicken stock and let come to a boil. lower heat to simmer and cover. cook time about 45 min. (follow rice to liquid ratio on package)
  2. heat large saute pan over meduim high heat. season pork cutllets with salt & pepper & curry powder. rub seasoning into the meat. repeat on other side. coat pan with a few swirls of olive oil. place cutlets into pan and let seare 10 min on each side until nice and brown.
  3. in the meantime, chop veggies into bite size pieces. once cutlets are seared on both sides, remove from pan and set aside. (they’re not cooked all the way through yet. they’ll finish at the end) place chopped veggies in same pan and season with salt & pepper. toss in 2 bay leaves and about 1 tbls. of fennel seed. cook for about 15 min, stirring occasionaly.
  4. slice cutlets into pieces and return to pan with veggies. add in bulgur and pine nuts, mix everything up and lower heat. cook about 10 min. more. remove bay leaves and mix in rice. garnish with green onion.
  5. Serve

This dish is full of color and flavor. the yellow curried rice and red and green veggies give this dish a beautiful fall like presentation.


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