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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 3 |
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This crunchy combination is quick to fix and a great way to use up leftover pork roast, writes Deborah Stark of Cavalier, North Dakota. I've substituted leftover turkey for the pork with equally pleasing results. Ingredients:
2/3 cup uncooked minute® white rice |
2 tablespoons butter |
1/2 teaspoon salt |
1 large onion, chopped |
2 celery ribs, sliced |
1 medium green or sweet red pepper, chopped |
1 teaspoon chicken bouillon granules |
1-1/2 cups boiling water |
1 cup cubed cooked pork roast |
1 tablespoon cornstarch |
1 tablespoon cold water |
1 tablespoon reduced-sodium soy sauce |
chow mein noodles |
Directions:
1. In a large skillet, saute rice in butter and salt until golden. Add the onion, celery and green pepper; cook until crisp-tender. Dissolve bouillon in boiling water; add to the rice mixture. Add pork; bring to a boil. Reduce heat; cover and cook for 5 minutes or until the rice is tender.
2. Combine cornstarch, cold water and soy sauce until smooth; gradually add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chow mein noodles. Yield: 3 servings.
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