1 clove garlic
4 cups boiling water
1 tbsp grated lemon rind
1½ cup uncooked white rice
½ tsp dried marjoram leaves
2 lbs pork ribs
salt and black pepper
2 tbsp all purpose flour
¼ tsp dried thyme leaves, crumbled
1 tbsp oil
1-3oz can undrained mushrooms
1 medium onion, chopped
½ medium green pepper, slivered
Dissolve
bouillon cubes in the water. Pour 3½ cups
into heavy saucepan. Add rice. Bring to a boil. Cover and simmer for 35 minutes or until rice
is tender and liquid is absorbed. Set
aside. Sprinkle ribs with salt and black
pepper. Coat with the flour. In 10 inch skillet with cover, brown meat on
both sides in heated oil. Add onion and garlic. Sauté lightly. Stir in remaining bouillon. Cover and simmer for 20 to 30 minutes Remove ribs.
Stir cooked rice, lemon rind and herbs into drippings. Top with
mushrooms and green peppers. Arrange ribs over rice. Cover and cook 10 minutes longer or until
meat is tender.
