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Curried Apricot Pork With Pecan Rice Recipe
|Lean boneless pork||1 1⁄2 Pound, cut in 1-inch cubes|
|Onion||1 Medium, chopped|
|Curry powder||2 Teaspoon|
|Cayenne pepper||1 Dash|
|Rice||1 Cup (16 tbs) (Any Brand)|
|Water||2 1⁄2 Cup (40 tbs)|
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
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.
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.