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  • Citrus Pork Rice Bowls

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    Citrus Pork Rice Bowls
    Servings: 1
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1/2 c. unsweetened orange juice
    • 2 Tbsp. Dijon mustard
    • 1 Tbsp. brown sugar
    • 1 1/2 tsp cornstarch
    • 2 c. (about 8 ounces) sliced fresh mushrooms
    • 1/2 c. sliced green onions
    • 2 tsp vegetable oil
    • 1 lb lean boneless pork, sliced into 1/8 inch thick slices
    • 3 c. cooked brown rice
    • 1 x (11-oz) can mandarin orange segments, liquid removed
    • 2 Tbsp. slivered almonds, toasted*

    Directions

    1. In small bowl, combine juice, mustard, sugar and cornstarch; set aside. Cook mushrooms and onions in oil in large skillet over medium-high heat. Remove from skillet; set aside. Add in pork; cook till browned. Stir in mushroom mix, rice and reserved juice mix. Cook, stirring frequently, till heated through. Add in oranges; toss lightly till heated through. Garnish with almonds. Serve in individual bowls. Divide warm cooked rice equally into four individual bowls.
    2. Spoon meat mix over rice.
    3. *To toast almonds, spread nuts on small baking sheet. Bake at 350 degrees 5 to 8 min, or possibly till golden, stirring frequently.
    4. Note: Individual rice bowls may be stored in the freezer for up to one month.
    5. To reheat frzn rice bowls, cook on HIGH 5 to 7 min, or possibly till heated through. Let stand in microwave 1 to 2 min.

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