Description
This stew is thickened by using uncooked toasted rice. I added dried cranberries for a hint of sweet/tart flavor and some fresh spinach. Serve with hot-cooked rice. From Cooking Light 2005, April edition.
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Directions
Place rice in a small nonstick skillet; cook over medium-high heat for 3 minutes or until lightly browned; stirring constantly. Add coriander, cumin, mustard seeds, and cloves; cook for 30 seconds, stirring constantly. Add tumeric and fenugreek; cook for another 15 seconds, stirring constantly. Remove mixture from pan; let stand for 5 minutes. Place in a spice or coffee grinder; process until finely ground. Heat oil in a Dutch oven over medium-high heat. Add onions, shallots, ginger and garlic; saute for 1 1/2 minutes. Add the pork cubes and saute for another 3 minutes. Add sweet potato; cook for 1 minute, stirring frequently. Stir in the broth; bring to a boil. Stir in the gorund rice mixture; cover, reduce heat and simmer for 15 minutes or until sweet potato is tender. Stir in cranberries and spinach till spinach wilts. Stir in lime juice, salt and pepper. Yield - 6 servings.
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Ingredients
 2 T. uncooked long-grain rice
2 tsp. coriander seeds
2 tsp. cumin seeds
2 tsp. mustard seeds
2 whole cloves
2 tsp. tumeric
2 tsp. fenugreek
1 T. canola oil
1 1/2 cups sliced green onions
1/2 cup finely chopped shallots
2 T. minced, peeled fresh ginger
2 garlic cloves, minced
1 1/2 pounds pork tenderloin, cut into 1/2 inch cubes
3 cups cubed 1/2 inch peeled sweet potato
1 can (14 oz.) chicken broth
1 T. lime juice
3/4 tsp. salt
1/2 tsp. pepper
1/2 cup dried cranberries, optional
4 cups fresh spinach leaves, optional
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