Curried pork with rice

Yield: 4 Servings

Measure Ingredient
12 ounces Boneless pork sirloin
1 large Apple
¼ cup Chopped onion
1½ teaspoon Curry powder
½ teaspoon Salt
⅛ teaspoon Ground ginger
1 tablespoon Cornstarch
2 cups Skim milk
¾ cup Quick-cooking rice
¼ cup Raisins

Trim fat from pork and thinly slice meat into bite-size strips. Peel, core, and chop apple. Coat a COLD large skillet with cooking spray.

Preheat the skillet. Cook pork strips about 3 minutes or till no longer pink; remove from skillet. Set aside. Add apple, onion, curry powder, salt, and ginger to the drippings in the skillet. Cook and stir till apple and onion are tender. Stir together cornstarch and ¼ CUP of the milk; add to apple mixture in the skillet with remaining milk. Cook and stir till mixture is thickened and bubbly.

Then cook and stir for 2 minutes more. Stir in pork, UNCOOKED rice, and raisins. Divide pork mixture among 4 individual baking dishes.

Cover with foil; seal, label, and freeze.

CONVENTIONAL OVEN: Bake frozen casseroles, covered, in a 375B0 F.

oven for 55 to 60 minutes or until heated through. Stir before serving. MICROWAVE OVEN: Remove the foil from frozen casserole (use a microwave-safe baking dish); cover casserole with vented mirowave-safe plastic wrap or waxed paper. Micro-cook 1 serving on 70% power (medium-high) for 5 to 7 minutes or till casserole is heated through, turning dish once and stirring once during cooking.

per serving: 326 Kcal 7.5g fat (2.7g sat fat) 21% CFF 193mg Na ~ - - - - - - - - - - - - - - - - - NOTES : The nutritional analysis given in the cookbook (p 100) is 250 Kcal 362mg Na 594mg K 45mg Chol. (19g PRO/ 3g FAT/ 37g CHO) Nutr.

Assoc. : 0 0 0 0 0 0 0 0


Recipe By : Quick& Easy Diet Recipes (1989, Better Homes & Gardens)

From: Date:

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