Calendar Recipe Box Shopping List Address Book
      
 
 

Source: Food and Wine Quick from Scratch

Thai One-Pot
Ground pork, rice, bell peppers, and shiitake mushrooms are cooked in a single pan and flavored with soy sauce, lime juice, and cayenne. Quick, delicious, and easy to clean up after - what more could you want in a dish?
Rating:
Read Reviews(1)
Rate This Recipe
Serves: 4
Prep Time: 15 minutes
Cook Time: 28 minutes
  Print: Recipe
  Add To: Recipe Box
  Email: Recipe
  Find: More Recipes

 
1 tablespoon cooking oil
1 green bell pepper, cut into ¼-inch strips
1 red bell pepper, cut into ¼-inch strips
1/4 pound shiitake mushrooms, stems removed, caps cut into 1/4-inch slices
1 teaspoon salt
1 1/4 pounds lean ground pork
3/4 cup short grain rice
2 1/2 cups canned low sodium chicken broth
3 tablespoons soy sauce
1/4 teaspoon cayenne pepper
4 scallions, including green tops, chopped
10 radishes, cut into thin slices
5 tablespoons chopped cilantro, or fresh parsley
2 tablespoons lime juice, (from about 1 lime)




In a large nonstick frying pan, heat the oil over moderately high heat. Add the bell peppers, shiitakes, and 1/4 teaspoon of the salt and cook, stirring occasionally, until beginning to brown, about 5 minutes. Remove.

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 teaspoon 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.

Remove the pot from the heat and let stand, covered, for 10 minutes. Stir in the scallions, radishes, cilantro, and lime juice.


Wine Recommendation: The zesty acidity and vivid citrus flavor of a dry riesling will partner the lime juice and cilantro beautifully. Pick one from Alsace, but stick with a lean, crisp style such as that from the venerable producer F. E.Trimbach.


Enter your email address to receive delicious, family-friendly recipes, exciting promotions, helpful articles and more delivered right to your mailbox. What could be better?






 

Crisp Lime Brook Trout
Source: Food and Wine Quick from Scratch
Rating:
Read Comments

The oil must be really hot when the fish hits the pan for the skin to turn crisp and golden. Shake the pan back and forth on the burner occasionally to keep the trout from sticking to the bottom and tearing the skin.
View the full recipe


Sautéed Brook Trout with Brown Butter and Pecans
Source: Food and Wine Quick from Scratch
Rating:
Read Comments

Brown butter is a sublimely simple sauce. Emphasize the butter’s nutty flavor with pecans, throw in a little sage and parsley, and you have an ideal topping for trout.
View the full recipe

 








 
Simply fill out the required fields to begin enjoying the benefits of FamilyTime.com – it’s fast and it’s free.
* required



 
 
Concerned about privacy? Rest assured, we never sell or share your personal information.
See our Privacy Policy.
//