3/4 cup Charleston Gold Rice, or long grain white rinsed and soaked min 30 minutes
1 each Edward & Sons Veggie Bouillon Cube TRY BEEF
1/4 cup Half-and-Half
2 1/2 carrots, diced, optional for Ashley
Instructions
Prepare your mise en place- Rinse and soak long grain rice, minimum
30 minutes, Dice carrots, peel and dice onion.
Thinly slice mushrooms. Pick and chop oregano
leaves.
Heat a saucepot (with a lid) over medium heat.
Add 1 teaspoon cooking oil. Add ground pork in
1/2-inch pieces in a single layer. Season with
1/4 teaspoon PeachDish Salt, and cook without
stirring until browned on bottom, 3-4 minutes.
Turn and finish cooking the other side. Break
up the pork, and stir in onion, mushroom and
oregano, and optional carrots. Cook, stirring, until onion is
translucent, 4-5 minutes
Add rice, bouillon cube, 1 1/4 cups water,
cream and 1/4 teaspoon PeachDish Salt NOTE, eliminate salt if
using beef bouillon; stir
well. Bring to a simmer, reduce heat to low,
cover and cook until rice is tender and liquid
has been absorbed, 30-35 minutes. Taste and
adjust seasoning as desired.
Serving
Suggestions
Dark green leafy salad
Originally Submitted
4/10/2017
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