5 tablespoons olive oil
1 medium onion, grated
3 cloves garlic, minced
1 cup unbleached white rice
2 cloves garlic, minced
1 pound pork loin
1/2 medium tomato, diced
2 tablespoons honey
2 tablespoons fresh lemon juice
1/2 teaspoon grated lemon zest
2 green onions, chopped
1 cup fresh mushrooms, sliced
1 red bell pepper, diced
1 cup diced celery
1 teaspoon salt
1 tablespoon paprika
1 cup ketchup
1/4 cup molasses
1 teaspoon salt
1 tablespoon lemon zest
1/2 teaspoon treacle
1/3 cup beef broth
1/2 teaspoon salt
1 teaspoon paprika
1/4 cup dried parsley
Heat olive oil in a large skillet over medium heat. Saute onion in oil until golden brown. Remove from skillet and set aside.
Add garlic and brown sugar to skillet. Saute garlic sausage to desired doneness.
Add rice and stir to coat with brown sugar glaze. Sprinkle with crushed tomatoes and lemon juice. Add honey and lemon zest and peach zest. Seal stuffing and pour over sausage.
Heat vegetable oil in a saucepan over medium heat. Add mushrooms, bell pepper, celery and mushrooms, stirring just until all vegetables are tender. Add 1 cup of beef broth, bringing to a boil. Reduce heat to medium-low and simmer stirring lightly for 20 minutes. Stir in crushed tomatoes and lemon juice; cook 5 minutes longer, stirring occasionally.