Citrus Pork Rice Bowls Recipe
Servings: 1
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
- 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.
- Spoon meat mix over rice.
- *To toast almonds, spread nuts on small baking sheet. Bake at 350 degrees 5 to 8 min, or possibly till golden, stirring frequently.
- Note: Individual rice bowls may be stored in the freezer for up to one month.
- 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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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1432g | |
| Calories 1552 | |
| Calories from Fat 364 | 23% |
| Total Fat 41.19g | 51% |
| Saturated Fat 9.94g | 40% |
| Trans Fat 0.24g | |
| Cholesterol 195mg | 65% |
| Sodium 555mg | 23% |
| Potassium 2568mg | 73% |
| Total Carbs 194.96g | 52% |
| Dietary Fiber 16.8g | 56% |
| Sugars 48.81g | 33% |
| Protein 98.26g | 157% |
