Checkerboard Pork and Rice

Wash and chop three medium red carrots.  Peel and dice one large red onion.  Place in large saucepan with some olive oil and brown on 7 (medium high), stirring regularly.

Take one 6 oz (dr wt) can of large black olives; drain into liquid measure and place olives in medium-large saucepan. Add 2 tbsp gluten-free Tamari soy sauce and 2 tbsp sassafras tea concentrate and set heat on low (3).

Take 1.89 lbs boneless country pork ribs; we had six.  Cube and place in two groups.

Once onions are browned place half of pork in each saucepan.  To onion-carrot pan add 2 tsp ground paprika, 1/2 tsp Himalayan pink salt, 1 tsp kosher salt, and several splashes of honey apple crisp wine.  Brown pork.

In olive pan add 1 tsp hickory smoked salt, and 2 tsp Turkish-fine ground Sumatran espresso coffee.  Raise heat to 7 as well and brown pork.

Top off liquid measure with olive liquids to 2 cups with water and add to black pot along with 1/8 tsp black pepper and 1 tsp Hershey's Special Dark cocoa.  Add 1 tbsp monkfruit-in-the-raw, 1/8 tsp white pepper, 1 cup water, and 1 cup pomegranate juice to the red pot and deglaze.  Bring both to boil on high.

Add 1.25 cups Bhutan red rice to red pot and 1 cup Japonica black rice to the black pot.  Cover and cook for red pot for 20 minutes and black for 40, both at a half-notch above lowest heat.

Cook away rest of water from the red on medium-low heat, stirring regularly, then drop heat down just to keep warm.  Remove black from heat and let steam for ten minutes.  Serve side by side; red is deliciously sweet, black is nice and salty, and they are great together or separate, with the pork on both sides particularly delicious.  Though the black pork may look blackened, like the red it is merely dyed by the ingredients.  I've thought of also trying this recipe with black and red beans, perhaps even switching them up, adding some to each opposite side for a striking contrast.

This meal is gluten, dairy, egg, nut, peanut, fish, shellfish, tomato, and canola-free.