An unusual combination of mild rice, pork, mushrooms and mange-tout makes this dish something really special for a dinner party. Serve with a chilled bottle of Orvieto Secco.
2 oz. butter
1 tablespoon olive oil
2 garlic cloves, crushed
1 large onion, finely chopped
2 lb. pork fillets, cut into
8 oz. wild rice, washed, soaked overnight in cold water and drained
2 oz. dried Italian mushrooms, soaked overnight, drained and cut into thin strips
16 fl. oz. chicken stock
1 teaspoon salt
½ teaspoon black pepper
8 oz. mange-tout, cooked, drained and kept warm
In a large flameproof casserole, melt the butter with the oil over moderate heat. When the foam subsides, add the garlic and onion and fry, stirring constantly, for 5 to 7 minutes or until the onion is soft and translucent but not brown.
Add the pork strips and fry for 6 to 8 minutes or until they are golden brown all over. Stir in the rice and mushrooms and cook for 3 minutes, stirring constantly. Pour over the stock and add the salt and pepper. Increase the heat to high and bring the contents of the cas-serole to the boil. Reduce the heat to low, cover the casserole and simmer the mix-ture for 20 minutes or until the meat is tender and all the liquid has been absorbed. Add the mange-tout and cook the pilaff for a further 5 minutes. Remove the casserole from the heat. Serve immediately, straight from the casserole.