Try this Orange Pork with Wild Rice and Butternut Squash recipe, or contribute your own.
Suggest a better description1. In a medium saucepan, bring the water and 1/4 teaspoon salt to a boil over high heat. Stir in the rice. Reduce the heat to medium-low. Cook for 40 minutes or until the water is absorbed and the rice is tender.
2. Meanwhile, heat a large, deep nonstick skillet over medium-high heat. Add the cumin seeds and cook for 1 to 2 minutes or until toasted. Remove to a plate.
3. Coat the pan with cooking spray. Heat 1 teaspoon oil over medium-high heat. Season the pork with 1/4 teaspoon pepper and 1/8 teaspoon salt. Working in two batches, adding 1 teaspoon oil before the second batch, cook the pork for 1 to 2 minutes or until no longer pink. Remove to the plate.
4. Heat the remaining 1 teaspoon oil in the pan over medium-high heat. Cook the squash and leek for 4 minutes, stirring, or until lightly golden. Add 1/2 cup orange juice. Reduce the heat to medium. Cover and simmer for 5 minutes or until tender.
5. Stir in the rice, pork and cumin seeds, orange peel and the remaining 1/4 cup orange juice. Cook for 2 minutes or until heated through. Season with the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Sprinkle with the parsley.
Per serving: 350 calories, 22 g protein, 53 g carbohydrates, 7 g total fat, 1 g saturated fat, 5 g fiber, 500 mg sodium
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Serving Size: 1 Serving (222g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 71 | ||
Calories from Fat: 34 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.8g | 5 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 2.3g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 0mg | 0 % | |
Sodium 10.7mg | 0 % | |
Potassium 171.6mg | 5 % | |
Total Carbohydrate 9.1g | 3 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 8.2g | ||
Protein 1g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 71
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