Inspired by a restaurant dish I had in Atlanta.
Cook pork in a preheat 350F oven for 45 minutes. Cool and cut into 1/2" pieces.
Heat chicken broth until simmering.
In a separate large saucepan, heat olive oil over medium heat. Add onions and cook for 3-4 minutes until soft. Add rice and cook, while stirring, for 1 - 2 minutes. Add white wine, stir and cook until wine is almost completed absorbed. Begin adding chicken stock, a laddleful at a time, stirring well after each addition and cooking until almost completely absorbed. Continue adding broth over 15 - 20 minutes, constantly stirring.
Add the pork and dried cranberries. Stir. Add the cheeses while stirring. Add the parsley, salt and pepper to taste, and serve.
The original recipe, served at a restaurant, called for suckling pig. Use it if you can find it!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (311g) | ||
Recipe Makes: 6 | ||
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Calories: 373 | ||
Calories from Fat: 107 (29%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.9g | 16 % | |
Saturated Fat 3.3g | 17 % | |
Monounsaturated Fat 6.2g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 28.3mg | 9 % | |
Sodium 848.4mg | 29 % | |
Potassium 280mg | 7 % | |
Total Carbohydrate 51.5g | 15 % | |
Dietary Fiber 2.6g | 10 % | |
Sugars, other 48.9g | ||
Protein 13.5g | 19 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 373
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