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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 6 |
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This is one of my favorite spring dishes. It's a variation of a recipe I attribute to Terese Allen, one of the nicest cookbook writers I've ever met. Easily made vegetarian. Ingredients:
4 tbsp balsamic or red wine vinegar |
2 garlic cloves, slightly crushed |
2 tbsp chopped fresh thyme |
freshly ground black pepper |
1 tsp salt |
1 1/2 cups jasmine or basmati rice, cooked |
1/2 cup asparagus, tough ends removed, chopped, blanched |
1 smoked pork chop |
1/3 cup chopped green onions |
Directions:
1. Combine the vinegar, garlic, thyme, pepper, and salt. Let stand 1-2 hours or more. Remove garlic.
2. Pan fry the pork chop so that it develops a little carmelization/becomes a little brown. Cut into small pieces when it's cool enough to handle.
3. Toss the rice, asparagus, pork chop and onions with the dressing. Season to taste with additional black pepper as desired.
4. Serve at room temperature.
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