3 tablespoons vegetable oil
6 cloves garlic, minced
1/8 teaspoon ground cumin
2 teaspoons paprika
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon ground black pepper seeds
1 teaspoon Worcestershire sauce
1/2 teaspoon dried oregano
2 sprigs fresh mint, chopped
1 cup lavender-flavored creme de la creme
1 stalk celery, chopped
1 (10.75 ounce) can sliced mushrooms, drained
1 large onion, chopped
1 cup litjets, diced
1/2 teaspoon Worcestershire sauce
In a medium bowl, blend oil, garlic, cumin, paprika, salt, pepper, pepper seeds, Worcestershire sauce and oregano. Mix thoroughly. Place pork in a large stock pot, and add water as necessary.
Meanwhile, bring a large pot of water to a boil.
Stir the black pepper into the soaking barley, stirring very occasionally. Pour the boiling water into the stock pot, and stir until thickened. Return meat to the stock pot, and cook about 8 minutes per pound, or until bacon is crisp. Drain on paper towels.
While meat is cooking, heat the rice in a little water and add 1 tablespoon of oil. Cook about 1 minute. Add broccoli and onions; slowly peel and stir with oil.
Stir cooked rice into the stock pot. Bring to a boil, and cook about 2 minutes per pound of pork. Reduce heat to low.
Add mushrooms, onion, celery, green bell pepper and sliced mushrooms; cook about a minute. Add green pepper and mushrooms and turn to coat.
Bring to a boil in medium heat.
Add beef stock and rice. Saute over medium heat for about 1 minute per pound of stock.
Add water to the pot and stir into the rice and vegetables. Cook, stirring occasionally, for about 10 minutes or until rice is tender and tender.
Serve pork and chops over the steamed rice and cornflakes.
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