HomePork Oriental Pork And Rice Casserole

Oriental Pork And Rice Casserole

Posted in : Pork on by : Daphne


1 pound. lean boneless pork, cubed1/2 C. all-purpose flour1 tsp. salt1/2 tsp. paprika1/4 tsp. pepper1 Tbsp. salad oil1 Tbsp. grated fresh ginger2 C. chopped celery1 C. chopped onion1 medium green pepper, chopped1 C. rice2 C. boiling water1 tsp. salt1 1/2 C. chicken broth1 1/2 Tbsp. cornstarch2 Tbsp. soy saucecashews or slivered almonds


Toss pork pieces with mixture of flour, salt, paprika and pepper. Heat oil in pan. Brown meat well. Add ginger, celery, onion and green pepper. Cover and simmer 15 minutes. Meanwhile, cook the rice in boiling water with salt, according to package directions. Transfer to a buttered 1 1/2 quart casserole. Top rice with the meat and vegetables. Mix broth and cornstarch together in pan. Cook and stir until thickened. Season with soy sauce. Pour over the meat and vegetable layer. Sprinkle with nuts. Bake at 350 degrees for 35 to 40 minutes or until the casserole is bubbly and nuts are lightly browned.