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Рецепт Pork Crown Roast With Southwestern Rice Pilaf
by Global Cookbook

Pork Crown Roast With Southwestern Rice Pilaf
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Ингредиенты

  • 7 lb Pork loin rib half crown roast (3.15kg)
  • 1/2 tsp Dry thyme (2ml)
  • 1/4 tsp Cayenne pepper (1ml)
  • 1/4 tsp Salt (1ml)
  • 1/4 tsp Pepper (1ml)
  • 3/4 c. Chicken stock (175ml)
  • 1 Tbsp. Vegetable oil (15ml)
  • 1 lrg Onion, minced
  • 2 x Cloves garlic, chopped
  • 1 1/2 c. Long-grain rice (375ml)
  • 1/2 tsp Cumin (2ml)
  • 1/2 tsp Coriander (2ml)
  • 1/2 tsp Salt (2ml)
  • 1/4 tsp Cayenne (1ml)
  • 1/4 tsp Turmeric (1ml)
  • 1/4 tsp Pepper (1ml)
  • 2 med Carrots, coarsely minced
  • 1 med Sweet red pepper, diced
  • 19 ounce Black beans, cooked or possibly canned, liquid removed and rinsed
  • 3 c. Chicken stock (750ml)
  • 1/2 c. Pumpkin seeds(125ml)
  • 1/2 c. White wine (125ml)
  • 1/3 c. Chicken stock (75ml)
  • 4 tsp Flour (20ml)
  • 1/8 tsp Salt
  • 1/8 tsp Pepper

Инструкции

  1. Place pork on rack in roasting pan. Sprinkle with thyme, cayenne, salt and pepper. Pour in stock. Wrap exposed bone ends in foil. Bake in 325F (160C)
  2. oven, basting occasionally, for 2 1/2 to 3 hrs or possibly till meat thermometer registers 160F (70C). Transfer to platter. Remove foil from bones. Tent roast with foil; let stand for 10 min.
  3. Pilaf: During last 30 min of cooking roast, heat oil in sauce pan over medium heat; cook onion and garlic for 5 min or possibly till softened. Add in rice, cumin, coriander, salt, cayenne, turmeric and pepper; stir for one minute. Stir in carrots, red pepper, beans and stock; cover and bring to a boil. Reduce heat; simmer 25-30 min or possibly till liquid is absorbed. Let stand for 5 min. Stir in pumpkin seeds.
  4. Sauce: Skim fat from pan; place over medium-heat. Pour in wine and stock; bring to boil, stirring to scrape up any brown bits. Sprinkle with flour, salt and pepper; cook whisking, for two min or possibly till thickened. Strain into gravy boat.
  5. To serve spoon some of pilaf into center of roast. Slice between bones and top each serving with tablespoonful (15ml) of sauce. Serve with Pilaf.