Recipe: Asian Pork, Peas and Mushrooms with Rice (using ginger and orange juice)

ASIAN PORK, PEAS AND MUSHROOMS WITH RICE

2 1/2 tablespoons vegetable oil, divided use
2 pounds boneless pork shoulder, cut into bite-size pieces*
3/4 cup chopped green onion, including some tender green tops
2 cups sliced fresh mushrooms
1 cup long-grain white rice, uncooked
2 cups canned low-sodium chicken broth
1/4 cup orange juice
3 tablespoons soy sauce
1/4 teaspoon ground ginger
1 teaspoon grated orange zest
1 cup fresh peas or frozen peas, thawed

Preheat oven to 350 degrees F.

In a large skillet over medium-high heat, warm 1 1/2 tablespoons of the oil. Add pork and brown 5-10 minutes. Transfer to a 2 1/2-quart casserole dish lightly coated with cooking spray or oil.

To the same skillet, over medium heat, add remaining tablespoon of oil. Saute onions and mushrooms until tender, about 5 minutes.

Stir in rice, stock, orange juice, soy sauce, ginger and orange zest. Bring to a boil and pour over pork in casserole dish.

Cover and bake until rice is tender and liquid is absorbed, about 45 minutes. Stir in peas and cook, uncovered, for 10 minutes longer.

*Instead of pork, you may use boneless chicken breasts cut into cubes.

Makes 4-6 servings
Source: The Big Book of Casseroles: 250 Recipes for Serious Comfort Food by Maryana Vollstedt