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Pollo alla Firènze
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French-Style Pork Stew
Prep and Cook Time: 20 minutes
Yield: Makes 4 (1-cup) servings
Ingredients:
1
package (6.2 ounces) long grain and wild rice
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
1-1/2
cups chicken broth
2
tablespoons all-purpose flour
1/2
package (16 ounces) frozen mixed vegetables (carrots, potatoes and peas)
1
jar (4-1/2 ounces) sliced mushrooms, drained
1/2
teaspoon dried basil
1/4
teaspoon dried rosemary
1/4
teaspoon dried oregano leaves
2
teaspoons lemon juice
1/8
teaspoon ground nutmeg
Salt and black pepper
Preparation:
1.
Prepare rice according to package directions, discarding spice packet, if desired.
2.
While rice is cooking, heat oil in large saucepan over medium-high heat until hot. Add pork, onion and celery; cook 5 minutes or until pork is browned. Stir chicken broth into flour until dissolved; add to pork mixture. Cook over medium heat 1 minute, stirring constantly.
3.
Stir in frozen vegetables, mushrooms, basil, rosemary and oregano; bring to a boil. Reduce heat to low; simmer, covered, 6 to 8 minutes or until pork is tender and barely pink in center. Stir in lemon juice, nutmeg, and salt and pepper to taste. Serve stew over rice.
Nutritional Information:
| Serving Size: | |
| Sodium | 899 mg |
| Protein | 29 g |
| Fiber | 4 g |
| Carbohydrate | 20 g |
| Cholesterol | 72 mg |
| Total Fat | 12 g |
| Calories | 305 |
Dietary Exchange:
| Fat | 1/2 |
| Meat | 3 |
| Starch | 1-1/2 |
This recipe appears in:
French
