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
- 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
- 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.