Rice Partially Cooked With Pork And Mushrooms Recipes
COUNTRY PORK CHOP AND RICE BAKE
A simple Country Pork Chop and Rice Bake is an easy dinner recipe with just 10 minutes of prep.
Provided by Blair Lonergan
Categories Dinner
Time 1h10m
Number Of Ingredients 9
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.
Nutrition Facts : ServingSize 1 /4 of the casserole, Calories 414.8 kcal, Carbohydrate 42.9 g, Protein 25.8 g, Fat 14.9 g, SaturatedFat 4.9 g, Cholesterol 61.9 mg, Sodium 834.9 mg, Fiber 0.6 g, Sugar 0.6 g, UnsaturatedFat 7.3 g
RICE-PARTIALLY COOKED, WITH PORK AND MUSHROOMS
Number Of Ingredients 12
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.
Nutrition Facts : Nutritional Facts Serves
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