Curried Pork with Rice

"Healthy and easy to make ahead when you don't know what to make for dinner...just pull it out of the freezer and heat"
 
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Ready In:
1hr 25mins
Ingredients:
10
Serves:
4
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ingredients

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directions

  • Trim fat from pork and thinly slice meat into bite-size strips.
  • Peel, core, and chop apple.
  • Coat a COLD large skillet with cooking spray.
  • Preheat the skillet.
  • Cook pork strips about 3 minutes or till no longer pink; remove from skillet.
  • Set aside.
  • Add apple, onion, curry powder, salt, and ginger to the drippings in the skillet.
  • Cook and stir till apple and onion are tender.
  • Stir together cornstarch and 1/4 CUP of the milk; add to apple mixture in the skillet with remaining milk.
  • Cook and stir till mixture is thickened and bubbly.
  • Then cook and stir for 2 minutes more.
  • Stir in pork, UNCOOKED rice, and raisins.
  • Divide pork mixture among 4 individual baking dishes.
  • Cover with foil; seal, label, and freeze.
  • CONVENTIONAL OVEN: Bake frozen casseroles, covered, in a 375F.
  • oven for 55 to 60 minutes or until heated through.
  • Stir before serving.
  • MICROWAVE OVEN: Remove the foil from frozen casserole (use a microwave-safe baking dish); cover casserole with vented mirowave-safe plastic wrap or waxed paper.
  • Micro-cook 1 serving medium-high for 5 to 7 minutes or till casserole is heated through, turning dish once and stirring once during cooking.

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Reviews

  1. I loved this. It was mild but not so much it loses it's flavor. I fixed it exactly as the recipe called and won't change a thing the next time I fix it except to make more! This is going into the definitely make again soon list.
     
  2. Dh made a pig of himself with this. He adored it and I thought it was very good. It is mildly seasoned (with the curry powder I have on hand). I made it for dinner tonight and did not plan to freeze it, so I cooked it on the stovetop. I used regular basmati rice (that's what I have) and simmered the dish 20 minutes. Dh dislikes raisins so I substituted dried cranberries-also very pretty. Thanks, Tish, for getting me another, "I love you."
     
  3. My family including a teenager and ten year old really liked this. I cooked the rice seperate from the meat and used coconut milk. The curry is not too strong or overpowering and this is a nice change with pork. I think it would be good with chicken chunks or tenders too. I used craisins because I was out of raisins but think either would be fine. A delicious and easy recipe for a nice change of pace.
     
  4. Very good, but make sure you have instant rice otherwise you need to cook it ALOT longer. I also just cooked it up on the stove the day I made it. No freezing.
     
  5. Awesome!! I added a chopped clove of garlic, pinch of cayenne pepper and fresh grated ginger. This is a keeper! I almost used coconut milk instead of skim, but chickened out. maybe next time.
     
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Tweaks

  1. Awesome!! I added a chopped clove of garlic, pinch of cayenne pepper and fresh grated ginger. This is a keeper! I almost used coconut milk instead of skim, but chickened out. maybe next time.
     

RECIPE SUBMITTED BY

I live in Las Vegas. I was lucky enough to run into Recipezaar around Nov. 2000 and got hooked quickly. I am a cookbook collector and have been collecting recipes for as long as I can remember. My DH had to build in shelves for all my cookbooks! I like to dabble with OAMC and for a few years hosted the Budget/OAMC forum with some great people over there. Even though I don't work in the forum any longer I've set up a lot of cookbooks for the purpose of OAMC and stretching food that might be helpful. Please feel free to check them out! I go on food jags and cooking jags! Please come say hi to me and chat on facebook. I currently host a blog for saving money through finding deals and coupons if you are interested. Most of the time I try to cook and have a good dinner on the table but I'll be honest enough to say there is still fast food occasionally in the budget! I have had such wonderful support here whenever I need it. Thank you all for being here! Just a quick note on how I rate recipes: ? 5 stars - This recipe is perfect. (My DH is truly a critic and doesn't give 5's unless it's amazing) I would recommend it to others and would definitely make again. ? 4 stars - This recipe was good but I would change something in it next time. ? 3 stars - This is a recipe I would not make again but it was OK ? 2 stars - This recipe I would not make again and we didn't like it at all ? 1 star - This recipes did not work out/taste was unappealing and wouldn't make again
 
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