Pork and Cherry Rice Bowl
Ingredients
The base
-
2
cups
long grain white rice
-
2.5
cups
boiling water
-
¼
tsp
salt
-
4
Tbsp
salted butter
The protein and sauce
-
12
oz
pork sausage
-
½
cup
red wine
-
½
cup
sweet cherries
-
1
Tbsp
lemon juice
-
1/8
tsp
crushed red pepper
Aromatics
-
1
yellow onion
diced
-
2
cloves
garlic, minced
-
½
cup
Italian parsley, chopped
Instructions
- Melt 2 tablespoons of butter in a pot and toast the rice until fragrant.
- Add boiling water and salt, bring to a boil, cover, and cook for 15 minutes.
- Remove from heat and let steam for an additional 10 minutes without uncovering.
- In a skillet, melt the remaining butter and sauté the onion until soft.
- Add garlic and cook until fragrant, then add the pork sausage and brown it.
- Remove the pork, leaving the juices, and deglaze the pan with red wine.
- Add chopped cherries and reduce the liquid into a syrup for about 5 minutes.
- Incorporate the remaining salt, red pepper flakes, and lemon juice into the sauce.
- Fluff the rice and divide it into bowls, top with pork and cherry sauce, and garnish with parsley.
Nutrition Facts (estimated)
Servings
4
Calories
749
Total fat
35g
Total carbohydrates
81g
Total protein
20g
Sodium
796mg
Cholesterol
0mg
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