Rice was part of my dinner 4x a week, I loved it that much, which is funny because at the age of eight I was making homemade pasta. When I was diagnosed with Diabetes my whole world was turned upside down. No more rice? I actually did not know where to begin my education. Information back then was lean at best and did not have social media questioning every printed word. There were too many inconsistencies. All that has changed with the efforts of many associations to educate consumers and health professionals. It's a good thing!
I was happy to throw my frying pan into the fire for the US Rice Federation's challenge to create recipes that sing the praises of eating rice once again. Rice does have a valuable place in a Diabetic friendly diet, but there are rules (aren't there always?).
First and most important rule, it must be brown rice. Whole grains can reduce the risk of chronic illnesses, Diabetes being one. US-grown rice, naturally gluten-free, makes it a great option for those with Celiac's disease, a insensitivity and intolerance to gluten and since about 25% of Diabetics have Celiac's disease, it makes even better sense to put brown rice on the menu. Another good thing!
For more in-depth nutritional information on US grown rice visit their informative website.
“By posting this recipe I am entering a recipe contest sponsored by USA Rice Federation and am eligible to win prizes associated with the contest. I was not compensated for my time.”
With thousands of recipes centered around rice, I made the decision to stay close to home.
Since fried rice is the only Asian dish my husband will eat and to toss a coin into the Italian fountain, I traded the Asian ingredients for the Italian counterparts.
Most of these ingredients are already in your pantry so the next time you have a double batch of rice planned & you hit the deli, pick up a quarter pound of hot capacola sliced as they would the thickness of liverwurst. You could use any salami, American pepperoni, Italian Hard or Genoa style, or if you are lucky enough to score roasted pork, grab some of that.
I have to say that this version was delicious and a one pot wonder. The prep took a little bit of time and while I love knife work, I give you permission to use a mini chop or processor to do it for you.
Dinner was on the table in 15 minutes. Hubby asked why I hadn't made it before.
Go figure.
Let's get cooking.....
Italian Pork Fried Rice
makes 4-6 servings
* 3 tablespoons vegetable oil
* 4 eggs, lightly beaten
* Kosher salt & freshly ground pepper
* 1/2 cup red bell pepper, diced
* 4 slices of pancetta, chopped
* 4 garlic cloves, minced
* 1 1/2 teaspoon minced ginger
* 1/4 teaspoon grated nutmeg
* 1 medium onion, chopped
* 4 sun-dried tomatoes in oil, minced
* 1/4 cup Marsala wine, or dry sherry
* 1/4 cup chicken broth
* 1 teaspoon sugar
* 6 cups cooked U.S.-grown brown Basmati rice
* 2 teaspoons anchovy paste, or Worcestershire sauce
* 3 tablespoons low sodium soy sauce
* 1 teaspoon squash seed oil or sesame oil
* 5 scallions, thinly sliced
1. In a large pan or wok, heat 2 tablespoons of the oil until very hot. Season the eggs with salt & pepper and pour into the pan. Scramble the eggs over high heat until just cooked through, about 1 minute. Transfer to a paper towel lined plate.
2. Add the pancetta to the pan and cook, stirring occasionally until crisp, about 4 minutes. Remove to the plate with the eggs. Add the remaining tablespoon of oil to the pan.
3. Add the garlic, ginger and nutmeg and cook for 1 minute. Add the onion, red pepper and tomatoes and cook until the onions are golden, about 3 minutes. Stir in the wine, broth, sugar and anchovy paste.
4. Stir and cook until the liquid reduces by half. Add the US-grown rice, Worcestershire, soy sauce, nut oil, eggs, pancetta and all but two tablespoons of the scallions.. Check for seasonings and stir-fry until the rice is hot, about 2 minutes. Transfer to a serving bowl, sprinkle with the remaining scallions and serve.
No comments :
Post a Comment