| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Meats | 4 | Servings | |
INGREDIENTS
| 1 | pk | Rice-a-roni rice pilaf |
| 1 1/3 | c | Apple juice or cider |
| 1 | lb | Boneless pork loin or skinless Chicken breast halves |
| 1 | ts | Paprika |
| 1 | ts | Dried thyme |
| 1/2 | ts | Ground sage or poultry seaso |
| 1/2 | ts | Salt; optional |
| 2 | tb | Butter or margarine |
| 2 | md | Apples; cored, sliced |
| 1 | ts | Cornstarch |
| 1/3 | c | Coarsely chopped walnuts |
INSTRUCTIONS
Prepare Rice-A-Roni mix as package directs, substituting 1 cup water and 1 cup apple juice for water in directions. While Rice-A-Roni is simmering, cup pork into 1-1/2x1/4" strips. Combine seasonings; toss with meat. In second large skillet, melt margarine over medium heat. Stir-fry meat 3-4 minutes or just until pork is no longer pink. Add apples; stir-fry 2-3 min. or until apples are almost tender. Add combined remaining 1/3 cup apple juice and cornstarch. Stir- fry 1-2 min. or until thickened to form glaze. Stir in nuts. Serve rice topped with pork mixture. Posted to MC-Recipe Digest V1 #813 by Nancy Berry <nlberry@prodigy.net> on Sep 28, 1997
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