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Serves 4 |
Mulligatawny Stew Over Rice
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Ingredients:
- 1 cup instant brown rice
- 2 tsp olive oil
- 1 cup chopped yellow onion
- 2 carrots, chopped
- 2 stalks celery, chopped
- 2 cloves garlic, minced
- 2 tsp minced fresh ginger
- 1 lb pork tenderloin, cut into 1-inch pieces
- 1 tbsp curry powder
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 2 cups reduced-sodium chicken broth
- 1/2 cup light coconut milk
- 2 tbsp chopped fresh cilantro
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Preparation:
- Cook rice according to package directions.
- Meanwhile, heat oil in a large stock pot over medium-high heat. Add onion, carrots, celery, garlic, and ginger and saute 3 minutes, until vegetables soften. Add pork and cook 3 to 5 minutes, until browned on all sides. Add curry powder, salt and pepper and stir to coat.
- Add chicken broth and bring to a simmer. Simmer 5 minutes, until pork is cooked through. Add coconut milk and simmer 1 minute. Remove from heat and stir in cilantro.
- Spoon rice into bowls and top with stew.
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