This recipe was created with mostly local ingredients that we got at the farm market! Feel free to substitute ingredients that are available at your local market.
2 Pork loin or chops from Danu Hof
Rice cooked w/ broth made with Danu Hof bones
6 smaller beets from Buckwheat's Market Garden
6-8 garlic scapes from Grass Lake Organics
3 cloves of garlic
pea shoots from Microlicious Plants
mixed microgreens from Microlicious Plants
2-3 mushrooms from Daybreak Dream Farm
4 T coconut oil
1 T honey from Hammond's Honey
3 T tamari
Ahead of time we cooked down Danu Hof pork bones and made a delicious broth, then we used that instead of water to make the rice.
Start by making a sauce by getting 4 T of coconut oil hot in a saucepan and adding a handful of chopped garlic scapes and the tablespoon of honey, cooking until they soften. Then add in tamari - it is very salty so don't overdo it!
Season the pork chop/loin with salt and pepper and saute in a pan on medium high, we use coconut oil. Once they are cooked chop them up into small diced pieces.
Dice up the veggies small and heat up some more coconut oil in a different saute pan. Add in the beets, mushrooms, garlic & garlic scapes.
Cook until the beets aren't crunchy and the mushrooms get soft. Then throw in the cooked cubed pork & after that the pea shoots. Pour a little of the sauce over the top of the pea shoots in the pan and cook until the pea shoots are wilted.
Get your plate ready! Heat up your rice and make a bed on your plate with the rice and mixed microgreens. Then take your saute pan and dish the cooked veggies out onto your plate!