Rice and Pork Casserole recipe
information
600 calories per serving
ingredients
450 g (1 lb) lean, boneless pork
1 onion
750 ml (1 1/4 pints) meat stock
150 g (5 oz) long grain rice
2 tablespoons oil
1 tablespoon flour
salt and freshly milled black pepper
2 cooking apples
350 g (12 oz) frozen peas
3 tablespoons chopped chives to garnish
1 onion
750 ml (1 1/4 pints) meat stock
150 g (5 oz) long grain rice
2 tablespoons oil
1 tablespoon flour
salt and freshly milled black pepper
2 cooking apples
350 g (12 oz) frozen peas
3 tablespoons chopped chives to garnish
method
1. Cut the pork into fairly large cubes. Finely chop the onion. Heat the stock. Wash and drain the rice.
2. Heat the oil in a large, heavy based saucepan. Dip the pork in the flour, then brown the meat in the oil, add the onion
and fry for a few minutes. Season to taste, add the rice and hot stock, cover the pan and simmer gently for 20 minutes.
3. Peel, quarter and dice the apples and stir into the casserole with the peas. Re-cover the pan and simmer for a further 10 minutes. Sprinkle with the chives.
2. Heat the oil in a large, heavy based saucepan. Dip the pork in the flour, then brown the meat in the oil, add the onion
and fry for a few minutes. Season to taste, add the rice and hot stock, cover the pan and simmer gently for 20 minutes.
3. Peel, quarter and dice the apples and stir into the casserole with the peas. Re-cover the pan and simmer for a further 10 minutes. Sprinkle with the chives.
serving amount
serves 6
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