MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Curried Pork & Rice
Categories: Pork, Fruits, Dairy, Nuts, Herbs
Yield: 4 Servings

1 ts Oil
12 oz Pork tenderloin: in thin
- bite-size strips
2 c Milk
2 tb All-purpose flour
1 1/2 ts Curry powder
1/2 ts Salt
3 c Cooked unseasoned wild &
- brown rice blend *
1 md Green apple; cored, chopped
1 md Carrot; coarse shredded
3 Green onions; bias-sliced
2 tb Chopped peanuts
2 tb Snipped fresh cilantro

In an extra-large nonstick skillet heat oil over
medium-high heat. Add pork; cook and stir 2 minutes.
(Pork will still be pink inside.) Remove from skillet.

In a screw-top jar combine 1/2 cup of the milk, the
flour, curry powder, and salt; cover and shake until well
mixed. Add to skillet along with the remaining milk. Cook
and stir over medium heat about 3 minutes or until
thickened and bubbly. Stir in apple, carrot, and green
onions; cook 5 minutes, stirring occasionally. Stir in
rice and reserved pork; cook about 5 minutes or until
heated, stirring occasionally. Sprinkle with peanuts and
cilantro.

* To prepare rice blend, In a medium saucepan combine 1
3/4 cups water and 1 cup rice blend. Bring to boiling;
reduce heat Simmer, covered, about 45 minutes or until
rice is tender and liquid is absorbed. Remove from heat.
Let stand, covered, 10 minutes. Fluff with a fork.

If you can't find unseasoned wild and brown rice blend,
substitute two 8.8-oz. pouches cooked long grain and wild
rice blend.

Makes: 4 servings

Better Homes & Gardens | August 2017

MM Format by Dave Drum - 05 August 2017

Uncle Dirty Dave's Archives

MMMMM

... URA Redneck if your mailbox holds up one end of your clothesline.

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