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Article: Roast and trimmings. (recipes) (Holiday Entertaining )
- Article from:
- Sunset
- Article date:
- November 1, 1992
- Author:
CopyrightCOPYRIGHT 1992 Sunset Publishing Corp. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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SELECT TWO CENTER-CUT PORK LOIN ROASTS TO MAKE A BROWN LARGE enough for this recipe. At the market, have roast backbones (but not the meat) cut with a saw (cracked) before the roast is shaped so it will be easy to carve. The well of the cooked roast makes a cozy serving container for the brown rice filling, which cooks separately. The tomatoes bake in the oven with the roast.
Pork Crown Roast with Brown Rice Filling and Baked Tomatoes
1 center-cut pork loin crown roast (9 to 10 lb.), fat trimmed and backbone cut for carving Soy-wine marinade (recipe follows) Brown rice filling (recipe follows) Baked tomatoes (recipe follows) 1 or 2 green onions, ends trimmed ...
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Article: White vs. brown rice: It's no contest; nutrition ...
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November 8, 2000 ;
700+ words
... ... in their beer. Preparing a batch of brown rice for dinner the other night, sparked ... that more folks consume white rice than brown rice, probably a lot more. Yet, from a ... boxing ring, one cup of cooked long grain brown rice would knock the trunks off one cup of ...
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