This is really very good and not too time consuming. I've used thinly sliced tenderloin in place of the ground pork, which gives it a different taste. Defintely include the radishes. They add great texture and flavor.
- 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)
- 1. 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.
- 2. 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.
- 3. 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.
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