Touch of Nectar











{October 25, 2008}   Pork Skewers with Pineapple Scallion Rice
I love easy meals!! This one comes from the Queen of 30-Minute Meals – Rachael Ray.
It is meant to be done on a grill, but since it is October, I baked these in the oven for about 20 minutes or so. It may be a simple recipe, but it is delicious! I also steamed some French green beans to go along with it.  I lined a cookie sheet with foil and just set the skewers on there. I had found a great deal on some gorgeous yellow bell peppers, so I added those to mine.I also doubled the amount of rice, reserving half (unseasoned/flavored) for lunches later this week. On the Everyday with Rachael Ray site, they suggest turning this meal into a pineapple fried rice by adding egg and frozen peas and quickly stir-frying. Sounds fantatic! And easy.

One thing the recipe does not say, is to discard the marinade after threading the skewers.  I used bamboo skewers. In the photo on the Rachel Ray site, they show metal ones. Use what you have.

 

 

Pork Skewers with Pineapple Scallion Rice. 

1 (20 ounce) can pineapple chunks in juice, drained and juice reserved
1 garlic clove, smashed
2 tablespoons soy sauce
2 tablespoons finely grated fresh ginger
2 tablespoons
vegetable oil
salt and pepper
1 1/4 lbs
pork loin, cut into 1-inch cubes
4 scallions, cut into 1-inch pieces
1 1/2 cups long-grain white rice

In a resealable plastic bag, combine the pineapple juice, garlic, soy sauce, ginger and oil; season with salt and pepper. Add the pork and scallions and let marinate at room temperature for 30 minutes.Preheat an outdoor grill or grill pan to medium-high. In a medium saucepan, bring 1 3/4 cups salted water to a boil. Add the rice, cover and cook over low heat for 18 minutes.
Meanwhile, thread the marinated pork and two-thirds of the pineapple chunks onto four 10-inch skewers and the marinated scallions onto one 10-inch skewer. Grill the kebabs, turning occasionally, until golden and cooked through, 10 to 12 minutes.

Coarsely chop the remaining pineapple chunks and stir into the cooked rice. Remove the grilled scallions from the skewer and stir into the rice. Serve the pork kebabs with the pineapple-scallion rice.
 

 

 

Assembly – pre-oven :

 

 

All plated up:
  

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