Rice and Pork Casserole

rice and pork casserole

Rice and Pork Casserole

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Servings: 6
Calories: 356


  • 1 lb lean boneless pork
  • 1 onion
  • 1 1/4 pints meat stock
  • 5 oz long grain rice
  • 2 tablespoons oil
  • 1 tablespoon flour
  • salt and freshly milled black pepper
  • 2 cooking apples
  • 12 oz frozen peas
  • 3 tablespoons chopped chives to garnish


  • Cut the pork into fairly large cubes. Finely chop the onion. Heat the stock. Wash and drain the rice.
  • 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.
  • 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.
Calories: 356 kcal
Carbohydrates: 42 g
Protein: 24 g
Fat: 10g
Saturated Fat: 2 g
Trans Fat: 1 g
Cholesterol: 50 mg
Sodium: 196 mg
Potassium: 627 mg
Fiber: 5 g
Sugar: 12 g
Vitamin A: 538 IU
Vitamin C: 28 mg
Calcium: 39 mg
Iron: 3 mg
Ingredients Chopped Pork, Pork
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