Feeding those we Love
Nightly we set the Table
A crisp day is warmed by their Smiles
Braised Pork Loin with Rice Dumplings – serves 4 to 6
3-pound pork loin
2 large onions – roughly chopped
8-10 whole garlic cloves – carefully peeled
2 celery stalks – sliced thinly
6 stems of thyme
1½-cups cooked rice
2-tablespoons fresh mint leaves – chopped
1-tablespoon thyme leaves – chopped
½-cup chickpea flour
Salt and freshly ground black pepper
Preheat the oven 325-degrees.
Heat a 3-quart casserole dish over a high flame, and add the pork loin. Brown the pork on all sides. Remove from the casserole dish, and immediately add in the onions, garlic, celery and thyme. Cook for a few mintues, and return the pork to the dish. Pour over 1-cup of water, and season with salt and pepper. Cover securely, and place in the oven. Cook for 2 hours.
In the meantime, to make the dumpling place the rice, mint, thyme and ½-teaspoon salt in a food process along with ¼-cup of water. Process the rice mixture until particularly smooth. Transfer the rice puree into a bowl, and with a spoon thoroughly mix in the chickpea flour. Form the rice mixture into approximately 14 balls (the size of a walnut – it is easiest if you keep your hands dmapened), and hold on a plate mositened with a thin film of water.
After the pork has cooked for two hours, add in the rice dumplings and replace the cover. Retun to the oven and cook an additional 1-hour. Serve.