Leftover Barbecued Pork
Brown Rice and Spinach Pilaf
Cooking time: 25 minutes for menu Cooking schedule: see below for instructions
Use quick-cooking brown rice or Basmati to make this a fast, simple Sunday Supper. If you need more Barbecue Sauce, just add a small amount of all the ingredients and stir well....
Barbecued Stuffed Pork Loin
Total time: 10 minutes
Ingredients:
- leftover pork
- leftover barbecue sauce
Instructions:
- Slice pork
- Lay in a baking dish and pour barbecue sauce over.
- Gently reheat in 350F (175C) oven for 10 minutes
Brown Rice and Spinach Pilaf
Total time: 25 minutes
This rice is cooked in beef stock, just to vary the flavor a bit. Substitute Basmati.
Ingredients:
- 1/2 cup (3.3oz, 95gr) quick-cooking brown rice
- 1 cup (8oz, 240ml) beef stock
- 1 medium carrot
- 1 small or 1/2 medium onion
- 2oz (60gr) spinach
- 1 tsp soy sauce
- 1 tsp dried marjoram
- 2 tsp oil
Instructions:
- Cook rice, marjoram, in beef stock according to package directions.
- Roughly chop the carrot and onion.
- Heat oil in a medium skillet. Add carrot and onion, sauté until tender.
- Pick through spinach, discarding any damaged leaves.
- Wash and drain well. Slice any very large leaves.
- When rice is done, add it to the skillet, along with the spinach and soy sauce.
- Cook, stirring, just until the spinach starts to wilt. Serve.
Cooking Schedule:
25 minutes for menu
Assemble all ingredients and utensils
Utensils: measuring cups, spoons, knives,
baking dish, small saucepan, lid, medium skillet
Turn oven on 350F (175C)
Start to cook rice
Slice pork |
Put pork in baking dish, spoon sauce on, reheat
Chop onion, carrot
Sauté onion, carrot
Prepare spinach
Pause while everything cooks
When rice is done, finish pilaf
Remove pork and serve |