Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
French-Style Pork Stew
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- #68514
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1 package (6.2 ounce size) long grain and wild rice, prepared according to package directions
1 tablespoon vegetable oil
1 (16 ounce size) pork tenderloin, cut into 3/4- to 1-inch cubes
1 medium coarsely chopped onion
1 rib sliced celery
1 1/2 cup chicken broth
2 tablespoons all-purpose flour
1/2 package (16 ounce size) frozen mixed vegetables (carrots potatoes and peas)
1 jar (4.5 ounce size) sliced mushrooms, drained
1/2 teaspoon dried basil leaves
1/4 teaspoon dried rosemary
1/4 teaspoon dried oregano leaves
2 teaspoons lemon juice
1/8 teaspoon ground nutmeg
cooked rice, for serving
directions
Heat oil in large saucepan over medium-high heat until hot. Add pork, onion and celery. Cook for 5 minutes or until pork is browned.
Stir chicken broth into flour until dissolved, then add to pork mixture. Cook over medium heat for 1 minute, stirring constantly.
Stir in frozen vegetables, mushrooms, basil, rosemary and oregano and bring to a boil.
Reduce heat to low and simmer covered for 6 to 8 minutes or until pork is tender and barely pink in center.
Stir in lemon juice, nutmeg, salt and pepper to taste. Serve stew over rice.
added by
rfrmarybeth
nutrition data
Nutritional data has not been calculated yet.
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