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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 3 | tablespoons | eggs, white only | 1 | tablespoon | Pork, Sliced Shoulder | 1 | cup | chard | 1/3 | tablespoon | oil, canola | 1 | tablespoon | Rice, brown, medium-grain | 1/4 | cup, cubes | Squash - yellow | 1/2 | tablespoon | Olives, ripe, canned (small-extra large) | 1/4 | slice, medium (1/4" thick) | Tomatoes | 1 | teaspoon | Taco Seasoning |
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Steps
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Sequence
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Step
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| | 1 | 1. steam squash and chard in a few drops of water with a pinch of taco spice | | 2 | after vegs are tender and chard is wilted, set aside to cool in a strainer | | 3 | cook rice, then set aside to cool | | 4 | set a food stacker or straight biscut cutter on serving plate | | 5 | toss vegs and rice into a pan on medium heat with canola oil | | 6 | add egg and pork. scramble briefly | | 7 | put all into stacker or cutter and garnish with diced tomato and olives |
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