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Pork and Rice, Second Time Around

Half of prune stuffed pork; thinly sliced
Half of cooked rice; at room temperature or slightly reheated in microwave
Boston or romaine lettuce leaves, washed
Vinaigrette with oil
Ground cumin
Lime or orange zest
Lime juice
Chopped chives
Parsley or cilantro; for garnish

Remove surface fat from pork and cut into slices. Dress the rice with a dressing made with oil, fresh lime juice and grated lime zest. Toss rice with vinaigrette; refresh with herbs and serve with sliced pork. Can serve with a hot Indian pickle.

Yield: 4 servings

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