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.

Prep Time 5

Cook Time 1

Total Time 1 5

Servings people

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