Ingredients
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Amt.
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Measure
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Ingredient
| | | | 3 | tablespoons | eggs, white only | 1 | ounce | Pork, Sliced Shoulder | 1 | cup, chopped | Kale | 1 | tablespoon | oil, canola | 1 | tablespoon | Rice, brown, medium-grain | 1/4 | cup, cubes | Squash - yellow | 1/2 | tablespoon | cups Calamata olives, pitted | 1/8 | wedge (1/4 of medium tomato) | Tomatoes chopped |
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Steps
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Sequence
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Step
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| 1 | Wash all vegetables and pat dry
pan roast till tender in a few drops of canola oil
and set aside to cool | 2 | cook brown rice till tender and set in
a strainer to cool | 3 | Put cooled rice and wilted vegs in a stacker or
a straight edge biscut cutter. Tamp gently with spoon | 4 | beat egg whites with a big pinch of taco spice''
Turn sautee pan on medium-high, add oil then 1/2
of the vegs then egg whites | 5 | Toss briefly, then spoon into stacker while still hot
and fluffy | 6 | Let stacker cool while tamping all down gently and allow
to set up for about 5 minutes | 7 | Transfer onto serving plate with a spatula
then carefully remove form. | 8 | Garnish and serve immediately, Enjoy! |
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