Makes 4 (1-cup) servings
|1||tablespoon vegetable oil|
|1||pork tenderloin (16 ounces), cut into 3/4- to 1-inch cubes|
|1||medium onion, coarsely chopped|
|1||stalk celery, sliced|
|1/2||teaspoon dried basil|
|1/4||teaspoon dried rosemary, crushed|
|1/4||teaspoon dried oregano leaves|
|1||cup chicken broth|
|2||tablespoons all-purpose flour|
|1/2||package (about 8 ounces) frozen mixed vegetables, thawed|
|1||jar (4-1/2 ounces) sliced mushrooms, drained|
|1||package (about 6 ounces) long grain and wild rice|
|2||teaspoons lemon juice|
|1/8||teaspoon ground nutmeg|
|Salt and pepper|
- Heat oil in large skillet over high heat. Add pork, onion, celery, basil, rosemary and oregano. Cook until pork is browned. Place pork mixture in slow cooker. Stir chicken broth into flour until smooth; pour into slow cooker.
- Stir in vegetables and mushrooms. Cover; cook on LOW 4 hours or until pork is barely pink in center. Prepare rice according to package directions, discarding spice packet, if desired.
- Stir lemon juice and nutmeg into slow cooker. Season to taste with salt and pepper. Cover; cook 15 minutes. Serve stew over rice.
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