Friday, December 02, 2005

Yellow rice with green peas topped with spinach and grilled pork

Yellow rice with green peas topped with spinach and grilled pork

It’s my first adventure with tumeric. In short its my first time to have this ingredient and I am so pleased with the yellow vibrant color on my plate! I love to incorporate vegetables with my dish for the sake of having fiber intake.


1 cup long grain rice
1 cup water
1 teaspoon tumeric
1 white onion (finely chopped)
2 cloves garlic (finely chopped)
2 tablespoons oil
Salt & pepper to taste
A handful of spinach
2 pork fillets


In a casserole, put water, rice and tumeric. Bring to boil and simmer covered for 10-15 minutes or until rice is done. When done, fluff the rice with a for to avoid rice sticking together until completely cold at room temperature.

Meanwhile, sauté garlic and onion in oil until translucent. Add rice and mix vigorously until all the flavors are well blended. Add green peas and continue cooking until peas are done. Sprinkle a little water to provide a little moisture. Season with salt and pepper.

On the other hand, grill 2 pork fillets until done.

In another pan, bring to boil 2 cups of salted water, blanch spinach for 1 minute or until wilted.

To plate the dish, place rice in a plate; add blanched spinach in the center and topped with the grilled pork.
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