Tonight, we roast

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.