I made this pork and broccoli dish one night when I had leftover pork roast cooked in my slow cooker and frozen. Pork, broccoli, and rice with a hint of curry. It’s very homey and easy to make ahead of time.
Ingredients
- 2 cups water
- 1 cup uncooked white rice
- 1 ½ pounds leftover roast pork, cubed
- 2 (10.75 ounce) cans condensed cream of celery soup
- ½ cup mayonnaise
- ½ teaspoon ground black pepper
- ½ teaspoon curry powder
- 1 (10 ounce) package frozen broccoli, thawed
Directions
Step 1
Preheat the oven to 350 degrees F (175 degrees C).
Step 2
Place water and rice in a saucepan over medium-high heat and bring to a boil. Once water is boiling, reduce heat to low, cover, and simmer until rice is tender, about 20 minutes.
Step 3
Mix together cubed pork, cooked rice, and broccoli in a large bowl. Stir in cream of celery soup and mayonnaise, then season with pepper and curry powder. Transfer to a 9×13-inch baking dish; cover with aluminum foil.
Step 4
Bake in the preheated oven until evenly heated through, 45 to 50 minutes. Remove aluminum foil for the last 5 minutes in the oven.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 373 | |
% Daily Value * | |
Total Fat18g | 23% |
Saturated Fat4g | 19% |
Cholesterol76mg | 25% |
Sodium714mg | 31% |
Total Carbohydrate26g | 9% |
Dietary Fiber2g | 7% |
Total Sugars2g | |
Protein26g | |
Vitamin C20mg | 101% |
Calcium58mg | 4% |
Iron3mg | 15% |
Potassium539mg | 11% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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