Thai One-Pot

Name: Thai One-Pot
Yield: 4
Ingredients: 1 tbsp. Cooking oil; 1 green bell pepper; 1 red bell pepper; 1/4 lb. shiitake mushrooms; 1 tsp. salt; 1 1/4 lb. lean ground pork; 3/4 c. short-grain rice; 2 1/2 c. canned low-sodium chicken broth or homemade stock; 3 tbsp. soy sauce; 1/4 tsp. cayenne; 4 scallions including green tops; 10 radishes; 5 tbsp. chopped cilantro or fresh parsley; 2 tbsp. lime juice (from about 1 lime)

Published: Sep 3, 2008

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It's easy to love this one-pot meal. The combination of flavors-salty, spicy and sour and sweet-pleases all the taste buds.

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Ingredients

1 Tbsp. Cooking oil
1 green bell pepper
1 red bell pepper
1/4 lb. shiitake mushrooms
1 tsp. salt
1 1/4 lb. lean ground pork
3/4 cup short-grain rice
2 1/2 cups canned low-sodium chicken broth or homemade stock
3 Tbsp. soy sauce
1/4 tsp. cayenne
4 scallions including green tops
10 radishes
5 Tbsp. chopped cilantro or fresh parsley
2 Tbsp. lime juice (from about 1 lime)

Directions

1. Step 1In a large nonstick frying pan, heat the oil over moderately high heat. Add the bell peppers, shiitakes and 1/4 teaspoon of the salt and cook, stirring occasionally, until beginning to brown, about 5 minutes. Remove.
2. Step 2Add the pork to the pan and cook, stirring, until it is no longer pink, about 3 minutes. Spoon off the fat from the pan. Stir in the bell peppers and shiitakes, the rice, broth, soy sauce, the remaining 3/4 teaspoon salt and the cayenne. Bring to a simmer. Cover. Reduce the heat to low and simmer, without removing the lid, until the rice is just done, about 20 minutes.
3. Step 3Remove the pot from the heat and let stand, covered, for 10 minutes. Stir in the scallions, radishes, cilantro and lime juice.
4. Step 4Even Quicker: The radishes that are stirred in at the last minute add a pleasant crunch. For a similar effect without the slicing time, substitute one cup of bean sprouts.
5. Step 5Wine Recommendation: The zesty acidity and vivid citrus flavor of a dry riesling will partner the lime juice and cilantro beautifully. Pick one from Alsace, but stick with a lean, crisp style such as that from the venerable producer F.E. Trimbach.