RICE GLAZED-PORK CASSEROLE
MAKES 6 SERVINGS.
1 1/4 pounds pork tenderloin, cut into pieces
1 1/2 tsp Chinese five spice powder
4 tbs canola oil
12 oz mushrooms, stemmed, sliced
1/2 head cabbage, cored, sliced
2" piece ginger, peeled, chopped
4 cloves garlic, chopped
1 cup brown rice
1 carrot, peeled, sliced
2 cups low sodium chicken broth
6 tbs hoisin sauce
Heat oven to 425 degrees. Season pork with five spice powder and salt. Heat a pan. Add 2 tbs oil and pork. Cook until pork is golden but still rare in center. Transfer to a baking sheet. *Add mushrooms and remaining oil to pan. Cook mushrooms 2 min. Add cabbage, ginger, and garlic. Season, saute until cabbage wilts. Stir in rice, carrot, broth, and 3 tbs hoisin, bring to a boil, then bake until rice is tender and liquid is absorbed 20 min. *Remove pan from oven, heat broiler. Toss pork with remaining hoisin. Nestle pork into rice mixture, broil until pork is glazed. SERVE & ENJOY...
__._,_.___
Posted by: ">^..^<Russie >^..^<" <russie58@yahoo.com>
| Reply via web post | • | Reply to sender | • | Reply to group | • | Start a New Topic | • | Messages in this topic (1) |
.
__,_._,___
