back to notes

Pork, Mushroom, and Rice Casserole

2 Tbs (30 ml) vegetable oil
2 lbs (900 g) boneless pork shoulder, cut into
1-inch (2 cm) cubes
4 scallions (spring onions), green and white parts, chopped
8 oz (225 g) sliced mushrooms
2 cups (500 ml) chicken stock
1 cup (250 ml) long-grain rice
1/4 cup (60 ml) orange juice
1/4 cup (60 ml) soy sauce
1 tsp (5 ml) grated fresh ginger
1 tsp (5 ml) grated orange zest
Freshly ground pepper to taste
1 cup (250 ml) fresh or thawed frozen peas

Heat the oil in a skillet over moderate heat and saute the pork
until browned on all sides. Transfer to a greased baking dish.
In the same skillet, saute the scallions and mushrooms until
tender, about 5 minutes. Stir in the remaining ingredients
except for the peas and bring to a boil. Pour over the pork
and bake covered in a preheated 350F (180C) oven until the
rice is tender and the liquid is absorbed, about 45 minutes.
Stir in the peas and bake uncovered for 10 minutes. Serves
4 to 6.