Careme

Ingredients

• Ground Pork

  8 oz $2.99
• Squash Yellow

  1 lb, cut into 3/4-inch pieces $1.29
• Kroger® Enriched Long Grain White Rice

  2/3 cup, rinsed $1.79
• Private Selection® Walla Walla Sweet Onions

  1/2 medium onion, diced $3.99
• Fresh Roma Tomato

  1/2 lb, diced $1.49
• Organic Ginger Root

  1 tablespoon, finely grated $3.99
• Spice World® Fresh Diced Garlic

  2 teaspoons $3.49
• Organic Cilantro

  1/4 bunch, chopped $1.69
• Neutral cooking oil

  1 1/2 tablespoons
• Black mustard seeds

  1 teaspoon
• Cumin seeds

  1/2 teaspoon
• Ground coriander

  1 teaspoon
• Ground turmeric

  1/2 teaspoon
• Cayenne pepper

  1/8 to 1/4 teaspoon
• Unsweetened shredded coconut

  2 tablespoons
• Apple cider vinegar

  2 teaspoons
• Kosher salt

  to taste
• Pacific Rim Sweet Riesling

  1 bottle, lightly chilled $8.99

Instructions

1. Rinse the rice; dice the onion, tomato, and yellow squash, grate the ginger, and chop the cilantro. Combine the coriander, turmeric, and cayenne in a small bowl.
2. Put the rice in a small saucepan with 1 1/3 cups water and a pinch of salt. Bring to a boil, cover, reduce the heat to low, and simmer for 16–18 minutes. Remove from the heat and let stand, covered, for 5 minutes.
3. While the rice cooks, heat the oil in a large skillet over medium-high heat. Add the mustard and cumin seeds and cook for about 30 seconds, until they begin to pop and smell toasted.
4. Add the Walla Walla onion and sauté for 3–4 minutes. Stir in the ginger and garlic and cook for 30 seconds.
5. Crumble in the pork and sauté for 5–6 minutes, breaking it into small pieces, until browned and cooked to 160°F. Stir in the spice mixture, tomato, and 1/2 teaspoon salt; cook for 2 minutes.
6. Add the yellow squash and sauté for 6–8 minutes, until brightly colored and tender but not mushy. Stir in the coconut and vinegar, then taste and adjust the salt and cayenne.
7. Fluff the rice and divide it between two shallow bowls. Spoon over the pork and yellow squash sauté and finish with chopped cilantro.