Eat what you store: Spicy Rice Pilaf

I got this recipe from All Recipes. I use it all of the time for a beans and rice side dish. It has lentils in in it (something that I have never used before) and everyone (even Gavin) likes it. Lentils don't need soaking, so it is a good food storage legume to start with. Here is the link so you can see people's comments (they are helpful).

Spicy Rice Pilaf (Check out the link above to see a picture)

Submitted By: Cynthia Gobeli
Prep Time: 10 Minutes
Cook Time: 40 Minutes
Ready In: 50 Minutes
Servings: 12

"I found this recipe back in the 1950's and have made some minor adjustments over the years to update the flavor. In summer, I like to serve the pilaf over slices of red tomatoes. --Cynthia Gobeli, Norton, Ohio"

Ingredients:
1/2 cup chopped onion
2 tablespoons olive or vegetable oil
2 cups chicken broth
1/4 cup dry lentils, rinsed
1 (16 ounce) can kidney beans, rinsed and
drained
1 cup salsa
1 cup uncooked long grain rice
1 cup frozen corn
1 (2 ounce) jar diced pimientos, drained
1 teaspoon chili powder

Directions:
1. In a saucepan over medium heat, saute onion in oil until tender. Add broth and lentils; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in remaining ingredients; bring to a boil. Reduce heat; cover and simmer 20-25 minutes longer or until lentils and rice are tender.

Eat what you store: Slow Cooker Pork Chalupa

Rotation is KEY to a successful food storage. Some reasons that you should rotate your food storage supply are:

-To prevent spoilage.

-To maximize the nutritional value and quality of your food storage.

-To learn how to use the food that you are storing. A lack of knowledge on this can add even more stress to an already stressful situation in an emergency.

-To ensure your body is adapted to using the food storage you have. For example, if you suddenly introduce tons of whole wheat into your body and you are not used to it, you will probably end up getting sick.

So, to help you rotate your food supply, we're going to provide you with recipes that you can make using your food storage with a regular blog segment called "Eat What You Store." Also, these recipes have been tried and tested--so in other words, we will not post recipes that we think are nasty. And we'll even provide pictures to further entice you to try these recipes out. My theory when it comes to food is that you eat with your eyes first.

So, feast your eyes on this....Pork Chalupa (okay, so I admit that these pictures are probably not the best but trust me, it's a tasty meal and most of the work is done by a crock pot--even better!)















Slow Cooker Pork Chalupa

2 lb boneless pork roast (I used pork tenderloin because it is a leaner cut of meat but any boneless pork roast will do the trick)
1 medium onion, chopped

2 garlic cloves, minced

1 c. chicken broth

2 T. chili powder

1 1/2 T. cumin
1 t. oregano

2 cans diced green chilies

2 T. unsweeted tapioca (you can find this in the Jell-O section at your supermarket--the only brand I have been able to find is Minute. It is in a small red box. One box will last you a long time. FYI--the tapioca is used as a thickening agent so it works well in stews to help to thicken them.)

1-15 oz can corn, juice included

1-15 oz can black beans, rinsed and drained

1-8 oz can of tomato sauce

Combine all ingredients in the slow cooker, except for the roast. Stir until combined. Add roast to the slow cooker. Cook covered for 4-5 hours on high and 7-8 hours on low. Just a little side note, it will look very runny but once you take the pork out and shred it and put it back in it will be just perfect. Remove the pork from the slow cooker and shred it using two forks. Spread on a soft tortilla and sprinkle with cheese and any other toppings--salsa, sour cream, etc. The chalupa is pretty juicy so you will probably want to stick to just eating it with a fork and knife not in your hands like a taco or burrito.

This recipe makes a lot and I've found that this recipe freezes really well. I've also made this recipe using leftover turkey from Thanksgiving and it worked out great too. Also, if you use meat that is already cooked, you don't need to cook it in the slow cooker for as long.