Being a Brainy Gourmet means thinking on your feet ~ fast and frugal. As I have said many times before on this blog, you as a home chef should know what you like and don't like; sweet/savory, herbs and spices. You should know which of the five senses works best for you when you cook and for me its smell. Seriously, when I cook, I take a deep breath and I know what I have to add.
For this dish, in the morning I put out to thaw a package of pork (white meat) in stew size chunks. When I got home, I looked in the pantry and fridge to see what I could do with this package of meat. I had onions, wild rice, a bit of red pesto and peanut butter as well as heavy cream, soy sauce and herbs.
To begin, start a sauce pan with 2 cups of water to boil 1 cup of wild rice. Then saute one onion in olive oil. When browned on the edges, add 3 tbs of butter. Next add the pork and let sizzle slowly until the meat turns from pink to white. Pour in 2/3 cup of peanut butter (the oily self stir brand).
Then, add dried herbs: rosemary, mint and oregano along with 2-3 tbs of red pesto, 3-4 tbs of soy sauce and 1/4 cup of heavy cream. As it thickens, you may add water but slowly for the preferred consistency. You can also prepare a side of green beans, adding color.
When the rice is tender, drain and ladle onto a serving plate. Pour over the pork and sauce, lay on the green beans and serve.
~ Tutti a Tavola!
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