Rice and Pork Casserole
Ingredients
- 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
Instructions
- 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