| 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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