August 25, 2014 – Hi There! Susan here from Doughmesstic. I don’t know about the rest of you, but…I get in a rut. A dinner rut. Even as a food blogger, when it comes time to make dinner I still find it hard to break free from the tried-and-true recipes I know by heart.
Take for example this spin on a pretty easy meal. Any of us can make rice. It practically makes itself, so, let it. This rice, however, will change your life. No kidding, it’s the most delicious and tropical vacation conjuring rice you will ever consume, thanks to the hint of coconut. The true deliciousness steps in from a powerful (and truly spectacular) basil orange balsamic vinaigrette that quite honestly may be the recipe I am most proud of.
My family and friends devoured this dinner, and all told, it took no longer to make than a weeknight spaghetti supper if you do a little morning prep before heading off to work. So many of the ingredients are a simple stop away at your local ALDI, so swing by, fire up the grill, and enjoy!
Basil Citrus Marinade:
1 1/2 cups fresh basil
1/2 cup Carlini Extra Virgin Olive Oil
1/4 cup balsamic vinegar
1 orange, zested and juiced
1/4 cup pineapple juice
4 cloves garlic
Stonemill Essentials Iodized Salt, to taste
2 pounds Original Pork Tenderloin, cut into large pieces
2 sweet onions, cut into wedges
3 green or red peppers, cut into large pieces
2 oranges, quartered
1 pineapple, peeled, cored and cut into large pieces
1 1/2 cups Rice Bowl Long Grain White Rice
1/4 cup coconut milk
6 tablespoons Baker’s Corner Granulated Sugar
1 teaspoon Stonemill Essentials Iodized Salt
1/4 teaspoon Stonemill Essentials Pure Vanilla
Preheat grill to medium-high heat.
In a blender, combine marinade ingredients; process until smooth. Reserve until needed.
In a zip bag, combine pork and 1/3 of marinade. In another bag, combine remaining kabob ingredients and 1/3 of marinade. Marinate for 1 hour in refrigerator.
Drain both bags, discard marinade. Pierce ingredients on 8 skewers, beginning and ending with an orange. Grill kabobs 3 minutes, rotate and continue cooking for 3 minutes, brush kabobs with remaining marinade. Flip kabobs over and repeat.
Cook rice according to package instructions. While rice is cooking, combine the coconut milk, sugar, salt and vanilla in a small saucepan. Bring to a boil, reduce heat and simmer for 2-3 minutes. Strain and set aside.
In a mixing bowl, combine the rice with the coconut mixture. Stir gently. Cover and allow to rest for 15-20 minutes.
Serve kabobs over coconut rice.
Recipe and Photo Courtesy of Susan Whetzel, Doughmesstic.