What would be a good side dish for a Mediterranean stuffed pork loin? Something rice based would be helpful!?

Answer 1

Cook your rice in chicken boullion and while it is cooking fry either all/ or one/ or some of these: peanuts,almonds, pistachios and pinenuts until golden. Mix these into the cooked rice.

You could also make a salad by chopping parsley (Italian or broadleaf is best)very fine... take a few minutes for this. Then chop one tomato per bunch of parsley. Then chop one half cucumber. Add some fresh or dried mint (about half the quantity of parsley) then add salt and juice of one lemon. Excellent salad.

Answer 2

Mediterranean Side Dishes

Answer 3

How about couscous? It is really quick and easy to cook, and it definitely goes along with the Mediterranean theme. Depending on what the pork loin is stuffed with, you can add certain things to the couscous. For example - couscous with stewed tomatoes, onions, and chickpeas. Or couscous with herbs, raisins, and pinenuts. There are also a lot of boxed couscous mixes you can buy in the supermarket (Near East brand is really good).

Answer 4

All fruits are fresh vegetables. A "vegetable" is a plant, any part of which is employed for food.

Answer 5

In the superstore, fruits are usually selected much too soon. Some are rocks, many are bad. Some of the fruit and vegetables are typical right (zucchini, onions, garlic, lettuce, greens, and a few others) so I'd have to go with vegetables.

Answer 6

there was this one lady at every social function....brought strawberry Jello with rice in it. ickkkk
but once she hid the rice amongst apples and bananas and used strawberry/banana jello that was good!

Answer 7

maybe something like a beef, or veggie risotto.

Answer 8

i know this is indian but trust me sooooo good with pork....Madhur's Spiced Basmati Rice

Serves 4 to 6
Martha’s friend Madhur Jaffrey, author of numerous Indian cookbooks, shares her secret for perfectly cooked rice. Washing the rice minimizes the starchy powder left over from the milling process, while soaking allows each grain to absorb water so that it sticks less to the next grain during cooking.


2 cups uncooked basmati rice

3 tablespoons vegetable oil

1 small onion, finely chopped

1/2 fresh hot green chile, finely chopped

1/2 teaspoon very finely minced garlic

1/2 teaspoon Garam Masala

1 teaspoon salt

2 2/3 cups Homemade Chicken Stock, or low-sodium canned

1. Pick over rice, and place it in a large bowl. Wash rice with several changes of water. Drain.

2. Pour 5 cups of fresh water over the rice, and let it soak for 30 minutes. Transfer to a sieve, and let drain for 20 minutes.

3. Heat oil in a heavy-bottomed saucepan over medium heat. Add onion. Cook, stirring with a wooden spoon, until onion has lightly browned, 3 to 5 minutes. Add rice, green chile, garlic, Garam Masala, and salt. Stir gently until all the grains have been coated with oil, about 3 minutes. If the rice begins to stick to the bottom of the pan, reduce heat slightly.

4. Pour in the stock, and bring the rice to a boil. Cover with a tight-fitting lid, and reduce heat to low. Cook 25 minutes more; serve.


Wild Rice Cakes

Serves 8
Wild rice varies in quality. Most of what is sold as wild rice is actually cultivated and then mechanically harvested and processed. It is worth the extra cost to buy more flavorful hand-harvested lake- or river-grown wild rice. This recipe goes well served with Perfect Roast Chicken or Duck Roasted in Salt.


8 thin slices white bread

1 cup wild rice

1/2 teaspoon salt, plus more to taste

4 tablespoons canola oil

2 cloves garlic, minced

1 medium carrot(about 1/3 cup), peeled, cut into 1/4-inch dice

1 small celery stalk(about 1/3 cup), peeled, cut into 1/4-inch dice

1/2 medium yellow pepper(about 1/3 cup), seeded, deveined, cut into 1/4-inch dice

2 large eggs, lightly beaten

Freshly ground black pepper

1. Heat oven to 250° Using a serrated knife, remove crusts from bread. Place trimmed bread on a baking sheet. Transfer to oven, and cook until dry, about 15 minutes. Remove to a rack to cool. In a food processor, chop bread very finely (you need about 1 1/4 cups), and set aside.

2. Rinse rice under cold running water until water runs clear. In a medium saucepan, bring 4 cups water and 1/2 teaspoon salt to a boil over high heat. Stir in wild rice, and lower heat to medium low. Cook rice, stirring often, until water has evaporated and rice has popped, about 55 minutes. Drain rice through a colander. Set aside to cool.

3. Heat 2 tablespoons canola oil in a medium nonstick sauté pan over medium heat. Add garlic, and stir until fragrant. Add carrot, celery, and yellow pepper, and cook until softened, about 5 minutes. Set aside to cool.

4. In a medium bowl, combine cooked wild rice, vegetables, and eggs. Gently fold in breadcrumbs. Season with salt and pepper. Cover, and refrigerate until the breadcrumbs have absorbed the liquids, about 1 hour.

5. Using a 2-ounce ice-cream scoop, firmly pack rice mixture into scoop. Place ball of rice mixture on a baking sheet lined with a Silpat (French nonstick baking mat or parchment paper). Gently press down with your damp palm to flatten rice into a cake. Repeat with remaining rice mixture to form eight cakes.

6. Heat the remaining 2 tablespoons canola oil in a medium nonstick sauté pan over medium heat. Using a wide spatula, carefully transfer four rice cakes into pan. Sauté until lightly browned and set on the edges, about 5 minutes. Gently turn rice cakes, and sauté for 5 more minutes. Repeat with remaining rice cakes. Serve immediately.