Make Pork Tenderloins with Prosciutto and Apple Chutney the centerpiece of your meal, with No-Fail Rice as a side and Pear Crostada for dessert.
1 cup freshly squeezed orange juice or tangerine juice1/4 teaspoon crushed red pepper flakes3/4 cup raisins1. Combine the onion, ginger, orange juice, vinegar, brown sugar, mustard seeds, red pepper flakes, and salt in a large saucepan. Add apples, adding them as you chop to keep them from turning brown. Bring to a boil over medium-high heat, stirring occasionally.
2. Reduce the heat and simmer for 50 minutes to 1 hour, stirring occasionally, until most of the liquid has evaporated .“Ina Garten Make It Ahead” by Ina Garten No-Fail Rice This delicious, foolproof rice can be made a day ahead. Cool it and refrigerate well sealed. To reheat in microwave, place rice in microwave-safe container on high power, uncovered, until heated through. It will take about 4 or 5 minutes. Fluff with a fork every 2 minutes.1 large clove garlic, mincedFreshly ground black pepper and salt to tasteCook’s notes:
To make this dish vegetarian, use vegetable broth instead of chicken broth. To make it vegan, also substitute olive oil for butter.1, Melt butter in 2-quart saucepan. Add onion and garlic; cook on medium heat until onion is softened and transparent, stirring occasionally. Add rice and stir over medium-high heat until golden brown, stirring frequently.
2, Add broth off heat. Return to heat and increase to high heat. Bring to simmer. Reduce heat to low and simmer, covered, for 16 to 20 minutes. Remove lid and have a look at the bottom of the pan; all the broth should be absorbed. Fluff with a fork. Season to taste with freshly ground black pepper and salt. Transfer to platter. If desired, sprinkle a little seasoned salt on top and scatter some snipped fresh chives.
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