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Ingredients

• 340 g (12 oz) mixed basmati and wild rice
• 600 ml (1 pint) boiling water
• 2 oranges
• 1 tbsp extra virgin olive oil
• 340 g (12 oz) pork fillet, sliced across into medallions 1 cm (½ in) thick
• 1 large Spanish onion, halved lengthways and thinly sliced into half rings
• 1 red pepper, seeded and sliced into strips
• 1 yellow pepper, seeded and sliced into strips
• 1 large carrot, grated
• 1 garlic clove, finely chopped
• 90 ml (3 fl oz) orange juice
• 3 tbsp balsamic vinegar
• 30 g (1 oz) stoned black olives, chopped or sliced
• 30 g (1 oz) fresh basil leaves
• salt and pepper

Description

This Quick Sauté Makes An Excellent Dinner Party Dish, With Its Well-balanced Sweet And Sour Elements Coming From Balsamic Vinegar, Oranges And Olives. It Is Especially Good – And Extra Nutritious – Served With Broccoli.

All Recipes UK