Creamy pork and mushroom rice
Updated: Jul 13
This is such a delicious pork dish.
Makes approximately 4 servings
Preparation time is approximately 10-15 minutes
Cooking time is approximately 20-30 minutes
Approximately 400g pork fillet, cut into strips
1-2 tablespoons of butter / olive oil
2 tablespoons of mustard (any)
4-6 large mushrooms, chopped (approx. 250g)
4 tablespoons crème fraiche
Salt and pepper
How to make Creamy pork and mushroom rice
Prepare the pork (remove any sinew) and slice into strips.
Heat the butter in a frying pan on a high heat and add the pork. Cook until golden. Remove from pan and place in a bowl while we make the sauce.
Using the same frying pan, add the mushrooms and seasoning.
To the mushrooms, add a tablespoon of water (or wine if available) then add the crème fraiche and mustard and simmer for a few minutes.
Meanwhile, add the rice to a saucepan of boiling water and cook for approximately 10 minutes. Strain when ready.
Add the cabbage into a pan with some olive oil and a few tablespoons of water. Stir regularly so it doesn’t stick to the bottom. Steam for approx. 8-10 minutes.
Add the pork back into the mushroom sauce and add the lemon juice. Cook for a further 5-10 minutes on a medium heat.
Serve the rice, cabbage and pork and mushroom sauce.
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