Pork Pilau

• 2 tablespoons butter (1 oz.wt.) or oil (24 grams)
• Clove garlic, crushed
• Onion, chopped (about 2 oz.wt.)
• 1 cup white rice (6.375 oz.wt.)
• 1 7/8 cups chicken bouillon (14 oz.wt.)
• Bay leaf
• Pinch basil
• 1/2-inch piece cinnamon
• 6 cloves
• Pinch oregano
• 3/8 teaspoon salt
• Freshly ground black pepper
• 1 cup cubed cooked pork (about 6.375 oz.wt.)

Warm two plates in the oven.

In a heavy pan, melt the butter; add the garlic and onion and cook until wilted. Stir in the rice; cover and cook over very low heat for 1 to 3 minutes.

Uncover, and add the remaining ingredients, except the pork. Bring to the boil; reduce heat and simmer, covered, for 18 to 25 minutes, or until the liquid is absorbed.

Turn off the heat and let sit 5 minutes. Meanwhile heat the cubed pork in a microwave until warmed through; the pork is less likely to dry out than if you include it in the pilaff.

Serve on warm plates.

Serves 2