Pork, Mushroom and Rice Casserole is an incredibly simple dish that packs everything that is needed for main dish. It is so full of flavour, fills the home with a lovely aroma and looks welcoming. All of this in a single dish that even I can produce. Adding the long grain rice into the pan and letting it cook with the other ingredients is a superb idea. The rice absorbs all of the flavours as it cooks. The results is rice with intense body. As a suggestion, make sure you include the orange peel. I left it out once and the flavour of the Pork, Mushroom and Caserole wasn’t as intense.

Pork, Mushroom and Rice Casserole

Pork, Mushroom and Rice Casserole is a simple recipe that hits the spot time after time. This dish has so much flavour that it will be a family favourite.

4.70 from 59 votes

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Course: Main Dish

Cuisine: French

Keyword: Casserole, Pork

Prep Time: 5

Cook Time: 1

Total Time: 1 5

Servings: people

Calories: 765kcal

Ingredients

2 tbsp vegetable oil 30 ml
2 lbs pork shoulder boneless, cubed, 900 g
4 large scallions chopped,
8 oz mushrooms sliced, 225 g
2 cups chicken stock 500 ml
1 cup long-grain rice 250 ml
1/4 cup orange juice 60 ml
1/4 cup soy sauce 60 ml
1 tsp ginger 5 ml, grated
1 tsp orange zest 5 ml,grated
ground pepper to taste
1 cup peas fresh or thawed, 250 ml

Instructions

Heat the oil in a skillet over moderate heat and saute the pork until browned on all sides.
Transfer to a greased baking dish. In the same skillet, saute the scallions and mushrooms until tender, about 5 minutes.
Stir in the remaining ingredients except for the peas and bring to a boil.
Pour over the pork and bake covered in a preheated 350F (180C) oven until the rice is tender and the liquid is absorbed, about 45 minutes.
Stir in the peas and bake uncovered for 10 minutes.

Nutrition

Pork, Mushroom and Rice Casserole