Curried Apricot Pork With Pecan Rice Recipe

Curried Apricot Pork With Pecan Rice picture

Summary

Difficulty LevelEasyHealth IndexAverage
CuisineCourse
MethodMain Ingredient

Ingredients

 Butter/Margarine2 Tablespoon
 Lean boneless pork1 1⁄2 Pound, cut in 1-inch cubes
 Onion1 Medium, chopped
 Curry powder2 Teaspoon
 Salt1 Teaspoon
 Cayenne pepper1 Dash
 Vinegar1 Tablespoon
 Rice1 Cup (16 tbs) (Any Brand)
 Water2 1⁄2 Cup (40 tbs)
 Butter/Margarine1 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 2552 Calories from Fat 1205

% Daily Value*

Total Fat 135 g207.2%

Saturated Fat 56.8 g284.2%

Trans Fat 0 g

Cholesterol 505.1 mg

Sodium 2251.7 mg93.8%

Total Carbohydrates 173 g57.7%

Dietary Fiber 9.3 g37.2%

Sugars 9.3 g

Protein 153 g305.1%

Vitamin A 28% Vitamin C 31.1%

Calcium 19.4% Iron 54.2%

*Based on a 2000 Calorie diet

Directions

Place apricot halves and syrup in blender container.
Cover and puree until smooth.
If you don't have a blender, mash with a fork.
Heat butter or margarine in a large skillet.
Add pork; brown well on all sides.
Add onion, curry powder, salt and cayenne pepper.
Stir.
Cook 2 to 3 minutes, being careful curry powder does not burn.
Add pureed apricots and vinegar.
Stir and cover.
Cook over low heat until meat is tender, 1 to 1-1/4 hours, stirring several times.
Cook rice with water, 1 teaspoon salt and 1 tablespoon butter or margarine according to package directions.
Stir pecans into hot cooked rice.
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