Thursday, March 16, 2006

Pork Ragout (ra-GOO)

Here's a tasty recipe for "the other white meat" that serves two. When my hubby and I were newly married, I made this a lot.

1/2 pound pork loin, cubed
1 small onion, chopped
1 large clove garlic
1/2 tsp rosemary, crumbled
2 tbsp margarine or butter
1 bouillon cube
1/2 cup water
2 cups cauliflower florets
1 cup sliced carrots

Brown pork with onion, garlic, and rosemary in margarine. Season with salt and pepper to taste.

Dissolve bouillon in water, stir into pork mixture. Cover, simmer 20 minutes.

Add cauliflower and carrots. Cover; simmer 5 minutes longer or until veggies are tender/crisp. Serve with hot white rice.

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