Modern Pioneer - - • Self-reliance • -


• 2 cups long- or short-grain brown rice • 1 onion, chopped • 4 ta­ble­spoons olive oil, di­vided • Dash of gar­lic pow­der • Salt and pep­per to taste • 2-3 cups frozen veg­eta­bles • ½ cup but­ter • ¾ cup flour • 2 quarts chicken broth or stock, di­vided • 4 pork chops


1. Cook rice, onion, 1 ta­ble­spoon of oil, gar­lic pow­der, salt and pep­per in 1 quart of broth or stock un­til done.

2. Add frozen veg­eta­bles to hot rice and stir to com­bine.

3. Melt the but­ter in a saucepan over medium heat.

4. Add the flour to the but­ter and stir un­til all of the but­ter is ab­sorbed. 5. Add re­main­ing broth and stir con­tin­u­ously un­til the mix­ture thick­ens.

6. Re­move from heat and add to rice-veg­etable mix­ture. Add ad­di­tional broth or wa­ter un­til the mix­ture is slightly thin­ner than pud­ding. Pour into a 9x13 pan.

7. Add re­main­ing olive oil to a skil­let and cook pork chops un­til the juices run clear.

8. Press the chops into the rice un­til they are level.

9. If us­ing im­me­di­ately, cover with foil and heat in a 350°F oven un­til warmed through. If freez­ing, cover with foil and place in freezer. To re­heat a frozen meal, al­low the dish to thaw for at least 30 min­utes. Keep cov­ered with foil and warm in a 350°F oven for ap­prox­i­mately 1 hour, adding broth or wa­ter to rice as needed to pre­vent the dish from dry­ing out.

NOTES: Any meat works well with this recipe, in­clud­ing meat­balls. The rice-veg­gie mix can also be used as a side dish, or turned into a hearty soup by adding ad­di­tional broth or stock, then warm­ing on the stove­top or in a slow cooker.

Pork chops with brown rice and veg­eta­bles is a fa­vorite in the Cook house­hold. The dish can be pre­made and frozen, then eas­ily re­heated for an­other meal.

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