Category : Pork
Author : z2
Hits : 3723
Date : 14/12/2002
3 tbsp. cooking oil 1 lb. lean pork, cut in 1" pieces 1/2 lb. chicken giblets 1 tsp. salt 1/4 tsp. red pepper 1 1/2 cups raw rice (long grain) 3 cups water 1 med. onion, chopped 1 stick celery, chopped 1 cup whole tomatoes, chopped, (use canned, drained well, if fresh unavailable) 1 clove garlic, mashed 2 tbsp. butter 1/4 tsp. thyme 1/4 tsp. oregano 2 tbsp. green onion, chopped 2 tbsp. parsley, chopped 1/4 cup sherry (optional)
IN a large pot with a heavy bottom, combine pork, giblets, oil, salt and red pepper; cover with a tight fitting lid and cook over med. heat 1 1/2 to 2 hours until tender, stirring and adding water frequently to prevent sticking (just a little, this is evidently not the 3 cups of water given in the ingredients list.) Then add onion, garlic, and celery, cook about 5 minutes.Dish out meat and seasoning, reserve oil and drippings. Cut meat in small pieces ( or run it through a meat grinder). Set aside. To oil and drippings, add tomatoes, cook about 5 minutes, add rice and coat well, stirring. Then add 3 cups water and when the mixture comes to a boil, cover with a tight fitting lid (reduce heat) and cook about 25 minutes. (All liquid should be absorbed and rice tender.) Then add cooked meat mixture, butter, thyme and oregano.Cook 20 minutes longer; can stay covered till ready to serve, than add green onion, parsley and wine.
Used as you would cooked spinach, good-quality collards will have dark-green colored, broad, flat leaves that are crisp, upright and not wilted.
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