French-Style Pork Stew
Browse the recipe French-Style Pork Stew
French-Style Pork Stew
Prep and Cook Time 20 minutes
YIELD Makes 4 (1-cup) servings
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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:
- 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.
This recipe appears in:
French
NUTRITIONAL INFORMATION:
| 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 |