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About the Dish

  • Long Grain Rice

    Long Grain Rice

  • Edward & Sons Low Sodium Veggie Bouillon Cube

    Edward & Sons Low Sodium Veggie Bouillon Cube

  • Onion

    Onion

  • Garlic

    Garlic

  • Ginger

    Ginger

  • Green Onion

    Green Onion

  • Carrot

    Carrot

  • Mixed Mushrooms

    Mixed Mushrooms

  • Pastured Ground Pork

    Pastured Ground Pork

  • Braising Mix

    Braising Mix

  • Tamari

    Tamari

METHOD

1
• Place a small saucepan over high heat. Add rice, 1 1/2 cups water and 1/4 teaspoon kosher salt. • When water boils, reduce heat to medium-low. Cover and cook until liquid has been absorbed and rice is tender, 15-20 minutes. • In a bowl, dissolve bouillon cube in 3 cups hot water.
2
MISE EN PLACE • Peel and chop onion. • Peel and chop garlic. • Halve carrot lengthwise; thinly slice crosswise. • Discard mushroom stems; slice caps. • Peel and finely chop ginger. • Discard any tough greens stems. Cut or tear leaves into bite-size pieces. • Finely chop green onion, keeping white and green parts separate.
3
• Place a saucepan over medium heat. Add 1 teaspoon cooking oil. When hot, add onion. Cook, stirring occasionally, until onion starts to become tender, 2-3 minutes. • Stir in garlic, ginger, green onion whites, carrot and mushrooms. Cook, stirring occasionally, until mushrooms are tender, about 5 minutes.
4
Add pork. Cook, breaking up meat, until pork is browned, 4-5 minutes.
5
• Pour in bouillon mixture, and increase heat to high. • When liquid boils, stir in greens and 1 packet tamari. Reduce heat to low, and simmer 5 minutes.
6
• Divide rice between 2 bowls. Top each with pork, veggies and broth. • Season with remaining tamari, if desired. Garnish with onion greens, and enjoy!