MITT Loins

Ingredients (serves 4):
500g of MITT Lombinhos
Salt (as needed)
1 pinch of black pepper
1/3 tsp of ground garlic
50ml of white wine
Extra virgin olive oil (as needed)
100g of paris mushrooms
100g of shiitake mushrooms
Chilli flakes (as needed)
250g of asparagus
1 cup of brown rice
2 cups of hot water
1 clove of garlic


Start by mixing a little olive oil with white wine, ground garlic, salt, pepper and chili flakes. Mix the meat with the sauce and marinate overnight.
The next day, heat a little oil and brown the meat on both sides, previously drained from the marinade. Lower the heat and add the mushrooms, laminated, seasoning them with a little salt and crushed garlic. Let it cook until the meat is tender. Remove to a plate, keeping warm.
Add a little more oil to the pan you used, and add the asparagus. Season with salt, pepper and ground garlic. Let them brown, over low heat.

Arroz Integral

The day before, you should put brown rice in a glass container and cover it with twice the water in relation to its weight. Let it soak for 4 to 6 hours or overnight.
In a saucepan, add the water with the salt and the garlic clove, when it starts to boil, add the rice.
Cover the pan and let it boil, over medium-low heat, for about 20 to 25 minutes (until most of the water has evaporated). Halfway through, stir the rice.
When the rice is cooked, turn off the heat and leave, covered, for another 10 minutes (for the rest of the water to evaporate.