Rice Partially Cooked With Pork And Mushrooms Recipes

PORK CHOPS AND RICE WITH CREAMY MUSHROOM SAUCE

Steps:

• Pat pork chops dry with a paper towel. Season liberally with salt and pepper on all sides.
• Heat butter and oil in a large skillet over medium heat. Brown pork chops on both sides (about 2-3 minutes per side). Remove pork chops from the skillet; drain fat off the pan, but leave browned bits in the bottom (you don't need to wipe it clean).
• Add water, celery, onion soup mix, and garlic powder; stir to combine, scraping up the browned bits from the bottom of the pan to add flavor to the sauce. Return pork chops to the skillet; cover, and cook over low heat for about 15-20 minutes (or until the pork chops reach an internal temperature of 145 degrees F). Remove chops from the skillet and set aside on a plate.
• In a separate bowl, toss mushrooms with flour.
• Add mushrooms and flour, parsley, and milk to the skillet. Whisk and cook over low heat, just until sauce thickens (about 2 minutes). Return pork chops to the skillet and heat just until warmed through. Spoon sauce over chops and serve with cooked rice. Garnish with fresh parsley, if desired.

COUNTRY PORK CHOP AND RICE BAKE

Steps:

• Preheat oven to 350°F. Spray a 9 x 13-inch baking dish with cooking spray.
• Whisk together the soup, broth, rice, garlic powder, dried chives, and onion powder. Transfer to the prepared dish.
• Pat the pork chops dry; place on top of the rice. Sprinkle onion soup mix over the pork chops, to taste. If you don't like a strong onion flavor or if you don't want the chops too salty, use just a portion of the seasoning (not the whole packet).
• Cover dish with foil and bake for 30 minutes. Check the pork chops at this point. If they are done (and have reached an internal temperature of 145°F), remove them from the dish, cover with foil, and set aside to rest. Give the rice a stir. The rice will not be tender yet, so cover the dish again and return to the oven for about 25-30 more minutes, or just until rice is tender and most of the liquid is absorbed. Fluff the rice with a fork and serve with the pork chops. Garnish with herbs, if desired.

CHINESE MUSHROOM PORK FRIED RICE

Steps:

• Heat 1 tablespoon oil in a skillet or wok, add in the eggs and cook breaking up into small pieces; remove to a bowl or plate and set aside.
• Add in 1 more tablespoon oil; heat until hot.
• Add in the chili flakes (if using) chopped onions, and red bell pepper; saute for about 4 minutes or until soft, adding in the garlic the last 2 minutes of cooking.
• Add the eggs back into the wok or skillet along with the cooked cold rice and cooked pork and mushrooms.
• Add in the soy sauce (starting with 1/4 cup) mix until heated thoroughly.
• Place in a large bowl and sprinkle with chopped green onions.
• Delicious!

RICE-PARTIALLY COOKED, WITH PORK AND MUSHROOMS

Steps:

• TOPPING:Slice thin or sliver pork. Combine cornstarch, soy sauce and cold water then add to pork and toss to coat. Slice mushrooms and stir-fry in oil to soften slightly then remove from pan and mix well with pork. RICE:1. Wash rice thoroughly (see HOW-TO, _Rice: To wash), then spread evenly along the bottom of a saucepan. 2. Add the desired quantity of cold water for each cup of rice. (Let rice and water sit covered in pan for 30 minutes before cooking. This softens the rice, but can be omitted.) 3. Bring rice to a boil over 3/4 flame. Boil covered 3 minutes. Reduce flame to 1/2. Boil 2 minutes more, or until most of the liquid is absorbed. (At this point, before the water is completely absorbed, some cooks stir the rice gently from the bottom up so that it will cook more evenly and have less tendency to burn on the bottom. If some rice sticks to the sides of the pot during this stirring, just scrape it down.) 4. Sprinkle rice with oil and salt. Then top with pork-mushroom mixture and cook, covered, over low heat until rice is done (15 to 20 minutes). Let stand, covered, 10 to 15 minutes more then serve. NOTE: The topping is cooked as the rice itself steams. Both rice and topping may be stirred together after, but not during, cooking. The rice will stick to the bottom of the pan if stirred too soon.VARIATION: * Substitute beef for the pork.The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.