Thai One-Pot

I can't decide whether or not I plan to do a CSA next year. I know I don't have to decide until March, but that doesn't stop my from fretting about it now. I loved it in the summer, when I had free time to think about each ingredient and figure out how I wanted to use them. But once school started, and I'm exhausted, and usually have some sort of cold, and I'm even less creative than usual, it's become some what of a chore. I posted about roasted radishes, and while it was pretty good, it's not something I want to eat often. I'm kind of done with radishes, but they keep coming. Every week. Another bunch of radishes. I've offered them to friends, I've composted them, I've used them in salads. Please make them stop.

So, I found this recipe in Quick from Scratch One-Dish Meals Cookbook (Quick From Scratch) by Food & Wine Magazine. It called for radishes. I had plenty of those. It also called for ground pork, which I didn't have. I substituted ground turkey, which may have made it healthier, but I think it would have been way better with pork. The turkey just didn't have enough flavor. I found the recipe on-line Thai One-Pot and I've also included it below for you.

Thai One-Pot
Serves 4

1 tablespoon cooking oil
1 green bell pepper, cut into 1/4-inch strips
1 red bell pepper, cut into 1/4-inch strips
1/4 pound shiitake mushrooms, stems removed, caps cut into 1/4-inch slices
1 teaspoon salt
1 1/4 pounds lean ground pork (or turkey)
3/4 cup short-grain rice
2 1/2 cups canned low-sodium chicken broth or homemade stock
3 tablespoons soy sauce
1/4 teaspoon cayenne
4 scallions including green tops, chopped
10 radishes, cut into thin slices
5 tablespoons chopped cilantro or fresh parsley
2 tablespoons lime juice (from about 1 lime)

In a large frying pan, heat the oil over medium high heat. Add the bell peppers, shiitakes, and 1/4 teaspoon of the salt and cook, stirring every so often, until they begin to brown, about 5 minutes. Remove.

Add the pork (or turkey) to the pan and cook, stirring, until it is no longer pink, about 3 minutes. If you used pork, you can spoon off the fat at this point. Stir in the bell peppers and shiitakes, the rice, broth, soy sauce, the remaining 3/4 teaspoon salt, and the cayenne. Bring to a simmer. Cover. Reduce the heat to low and simmer, without removing the lid, until the rice is just done, about 20 minutes.
Remove the pot from the heat and let stand, covered, for 10 minutes. Stir in the scallions, radishes, cilantro, and lime juice.