Pork, Mushroom, and Rice Casserole
Source of Recipe
online
List of Ingredients
2 Tbs (30 ml) vegetable oil
2 lbs (900 g) boneless pork shoulder, cut into
1-inch (2 cm) cubes
4 scallions (spring onions), green and white parts, chopped
8 oz (225 g) sliced mushrooms
2 cups (500 ml) chicken stock
1 cup (250 ml) long-grain rice
1/4 cup (60 ml) orange juice
1/4 cup (60 ml) soy sauce
1 tsp (5 ml) grated fresh ginger
1 tsp (5 ml) grated orange zest
Freshly ground pepper to taste
1 cup (250 ml) fresh or thawed frozen peasRecipe
Heat the oil in a skillet over moderate heat and saute the pork until
browned on all sides. Transfer to a greased baking dish. In the same
skillet, saute the scallions and mushrooms until tender, about 5
minutes. Stir in the remaining ingredients except for the peas and
bring to a boil. Pour over the pork and bake covered in a preheated
350F (180C) oven until the rice is tender and the liquid is absorbed,
about 45 minutes. Stir in the peas and bake uncovered for 10 minutes.
Serves 4 to 6.
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