|LARRY LUTTROPP FVKC70A|
|L.A. TIMES FOOD SECTION 1/95|
|1 tablespoon||Olive oil|
|5 smalls||Red potatoes -- cut into 1/2 inch slice|
|2 smalls||Onions -- cut into small dice|
|10 larges||Mushrooms; cleaned, trimmed -- sliced|
|1 cup||To 1 1/2 cups reduced-sodium chicken broth|
|2 cups||Cooked pork -- cut into small dice|
|¾ cup||Barbecue sauce|
|3 cups||Cooked white rice|
Heat oil in 12-inch non-stick skillet over high heat. When hot, add potatoes. Sear over high heat until browned, about 3 minutes, stirring almost constantly. Add onions and mushrooms. Cook until onions are tender, about 3 minutes more.
Add 1 cup broth. Simmer, covered, until potatoes are tender, about 4 to 5 minutes more. Add pork and barbecue sauce. Heat through. Add additional chicken broth as necessary for desired consistency. Adjust seasonings to taste. Can be made day ahead and gently reheated.
To serve, evenly divide rice in center of 4 warm dinner plates. Ladle pork evenly over rice. Serve hot.
Each serving contains about: 412 calories; 784 mg sodium; 102 mg cholesterol; 20 grams fat; 24 grams carbohydrates; 35 grams protein; 1.65 grams fiber.
Presented by: Abby Mandel, L.A. Times Good Cooking column, "Waiting for Leftovers", 1/19/95, page H21.
Recipe By :
From: Dan Klepach Date: 06-16-95 (159) Fido: Cooking
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