French-Style Pork Stew
Prep and Cook Time 20 minutes
Makes 4 (1-cup) servings
|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|
- Prepare rice according to package directions, discarding spice packet, if desired.
- 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.
- 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.
|Total Fat||12 g|
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