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Receta Citrus Pork Rice Bowls
by Global Cookbook

Citrus Pork Rice Bowls
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Ingredientes

  • 1/2 c. unsweetened orange juice
  • 2 Tbsp. Dijon mustard
  • 1 Tbsp. brown sugar
  • 1 1/2 tsp cornstarch
  • 2 c. (about 8 ounces) sliced fresh mushrooms
  • 1/2 c. sliced green onions
  • 2 tsp vegetable oil
  • 1 lb lean boneless pork, sliced into 1/8 inch thick slices
  • 3 c. cooked brown rice
  • 1 x (11-oz) can mandarin orange segments, liquid removed
  • 2 Tbsp. slivered almonds, toasted*

Direcciones

  1. In small bowl, combine juice, mustard, sugar and cornstarch; set aside. Cook mushrooms and onions in oil in large skillet over medium-high heat. Remove from skillet; set aside. Add in pork; cook till browned. Stir in mushroom mix, rice and reserved juice mix. Cook, stirring frequently, till heated through. Add in oranges; toss lightly till heated through. Garnish with almonds. Serve in individual bowls. Divide warm cooked rice equally into four individual bowls.
  2. Spoon meat mix over rice.
  3. To toast almonds, spread nuts on small baking sheet. Bake at 350 degrees 5 to 8 min, or possibly till golden, stirring frequently.
  4. Note: Individual rice bowls may be stored in the freezer for up to one month.
  5. To reheat frzn rice bowls, cook on HIGH 5 to 7 min, or possibly till heated through. Let stand in microwave 1 to 2 min.