- 1 tablespoon cooking oil
- 1 green bell pepper, cut into 1/4-inch strips
- 1 red bell pepper, cut into 1/4-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 or homemade stock
- 3 tablespoons soy sauce
- 1/4 teaspoon cayenne
- 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)
How to Make It
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.
Even Quicker: The radishes that are stirred in at the last minute add a pleasant crunch. For a similar effect without the slicing time, substitute one cup of bean sprouts.
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.