I have two dishes for you to try this week! The first is a rice dish that is full of interesting flavors. If you prepare the recipe as written (using the pistachios, which I deleted because of nut allergies), you have a vegetarian meal. The turmeric is a wonderful addition because it is an excellent spice to fight inflammation. The apricots and dates sweeten it nicely while adding fiber, iron, vitamin A, and many other nutrients, and the pistachios offer heart healthy fat and protein as well as essential nutrients. We all enjoyed this rice dish. I hope you give it a try!
Jeweled Aromatic Rice adapted from Third Thursday Community Potluck Cookbook
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 ½ teaspoons salt
- 2 ½ cups aromatic rice, such as jasmine or Basmati
- 4 cups water
- 2 tablespoons butter
- 1/3 cup pistachios
- 1/3 cup pitted dates, chopped
- 1/3 cup dried apricots, slivered
- 1/3 cup raisins, craisins or currants
- 1 teaspoon turmeric
In a large saucepan, heat the olive oil. Add onions, garlic, and salt. Sauté until onions become translucent, about 5 minutes. Add the rice and stir to mix everything together. Pour in the water and stir well. Increase heat and cover.
When the water comes to a boil, reduce heat to very low. Simmer for 5 minutes. Keep covered and remove from heat. Let the rice sit undisturbed for at least 10 minutes. (I have never cooked rice this way and it works beautifully).
Melt butter in a skillet on medium heat. Stir in pistachios and cook for about 5 minutes. Stir in apricots, raisins and turmeric. Remove from heat. Fluff the cooked rice with a fork. Fold in sautéed mixture and serve.
Makes 8-10 servings
Perfect Roasted Pork Tenderloin Recipe with Apples (Adapted from Inspired Taste Blog)
The second recipe I want to share with you is a lovely pork tenderloin with apple dish. By searing the pork with oil and spices before roasting you lock in flavors and keep it moist. The recipe, with two pork tenderloins, served four of us (including two teenage boys) and there were lots of leftovers for lunch the next day. All the flavors blend beautifully together and make a delicious and satisfying meal. I hope you enjoy this one as well!
- 2 pork tenderloins (about 1 1/2-pounds each)
- 2 tablespoons vegetable oil, plus more as needed
- 1 1/2 teaspoons salt, plus more as needed
- 1 tablespoon Dijon mustard
- 1 tablespoon chopped fresh thyme leaves
- 1/4 teaspoon ground black pepper
- 2 apples, cored and sliced (we like Granny Smith, Golden Delicious or Braeburn)
- 2 onions, sliced
- 1 cup chicken stock
- 1 tablespoon butter
Heat oven to 425 degrees F.
Rub pork with 1 tablespoon of oil and 1 1/2 teaspoons of salt. Heat a tablespoon of oil in an oven-safe skillet over medium heat. When the oil is hot, add the pork tenderloins and cook, turning occasionally, until evenly browned all over; about 12 minutes. Transfer to a large plate or cutting board. (The pork will not be cooked through).
Put the apples and onions in the pan used to sear the pork, over medium heat. Add a bit more oil is the pan is dry. Cook, stirring occasionally, until lightly browned around edges, about 5 minutes. Stir in 1 teaspoon of thyme.
Meanwhile, rub the seared pork all over with the mustard, 2 teaspoons of thyme, and the black pepper. Place the seared pork tenderloins on top of the apples and onions, and then slide into the oven. Roast about 15 minutes. Transfer the pork to a large plate and cover with aluminum foil. Let rest about 10 minutes. While the pork rests, place the pan with apples and onions back onto the stove, turn heat to medium and add the chicken stock. Bring to a simmer and cook until reduced by half. Add butter and stir until melted. Slice the pork into 1-inch slices then serve on a bed of the apples, onions and sauce.