Nicole’s Favorite Recipe of All Time… Cumin Seed Stew

Today you’re in for a special treat… my favorite recipe of all time!  This has been a favorite of mine since I was 13 years old, and I have yet grow tired of it.  This recipe has more ingredients and steps than my other recipes, so I usually make it in large quantities.  Frequently, I’ll make a huge batch of this on Sunday and eat it all week long!

Ingredients:

• 2 cups brown rice
• 1 cup lentils
• 1 Tablespoon olive oil
• 1 small onion
• 1 pound pork tenderloin or pork loin, chopped into bite-sized pieces
• 3 heaping Tablespoons cumin
• 1 Tablespoon Better than Bullion Low Sodium Beef Base
• 3 cups hot water
• 1 cup red wine
• 1 large can diced tomatoes, low sodium
• 1/4 cup corn starch
• 8 oz mushrooms, sliced
• 3 cloves garlic, chopped
• 1 bunch cilantro, chopped

Directions:

1. Cook brown rice and lentils according to package directions.  When finished, mix rice and lentils together. 
2. In a large skillet or wok, heat olive oil and begin sautéing onions. Add pork and 1 Tablespoon of the cumin and cook, stirring frequently, until pork is almost cooked through. (About 4 minutes.) Remove pork from skillet and set aside.
3. Mix Beef “Better than Bullion” and hot water.  Add to skillet.  (If skillet is not very large, you can switch to a pot at this point.)  Add wine and tomatoes.  Heat until almost boiling, stirring occasionally.
4. Mix cornstarch and the remaining 2 Tablespoons of cumin with just enough cold water to make a thin paste.  Stir into skillet and allow sauce to thicken. 
5. Add mushrooms and pork to sauce, and cook for 3-4 minutes.
6. Add garlic and cilantro.  Add more cumin if desired to taste.
7. Serve cumin seed stew on top of rice/lentil mixture.

Bon appétit!

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