About this recipe: This quick sauté makes an excellent dinner party dish, with its well-balanced sweet and sour elements coming from balsamic vinegar, oranges and olives. It is especially good – and extra nutritious – served with broccoli.
For lamb with peppers and Puy lentils, use lean lamb neck fillets or boneless lean lamb leg steaks, beaten thin, instead of pork fillet, and substitute 250 g (8 ½ oz) Puy lentils, cooked according to the packet instructions, for the rice. Omit the basil and flavour the lamb with ½ tsp chopped fresh rosemary.
Wild rice comes from North America. It is not a true rice, but the seeds of a wild aquatic grass. It is gluten-free, like the basmati rice it is mixed with here, and contains useful amounts of B vitamins, particularly niacin, as well as dietary fibre.
Excellent source of niacin, vitamin A, vitamin B1, vitamin B6, vitamin B12. Good source of folate, vitamin B2. Useful source of iron, potassium, selenium, zinc.
The oranges/balsamic vinegar/peppers combo in this recipe does not work at all! And the pork was so bland I nearly cried. I would replace the vinegar with soy sauce and leave the meat to marinate in a soy sauce/bit of grated ginger/garlic mixture for at least 45min before cooking it. Forget the yellow peppers, too sweet, and use baby corn instead. As for the oranges I suppose you could keep them but they don't make such a difference. The recipe sounds exciting but the end result really isn't. Why would someone use balsamic vinegar (which is meant to be eaten as a dressing - I grew up in the south east of France so I know a bit about Mediterranean cuisine) in a stir-fry type of recipe to begin with? I thought I'd give it a try...and it ruined the whole thing. Follow my advice unless you have a good (and expensive) piece of pork to waste. ! - 25 Nov 2010