Subj : BH&G 3623
To   : All
From : Dave Drum
Date : Sat Aug 14 2021 22:31:40

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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