Pork stew with mushrooms and rice

Name: Pork stew with mushrooms and rice
Ingredients: 200 g rice; 400 ml stock; 1 1/2 teaspoons salt; 15 ml oil; 1 large onion (150 g); 700 g pork shoulder; 240 ml water; 280 g canned sliced mushrooms (drained); 500 ml water; 1/2 teaspoon ground pepper

Meat - Pork stew with mushrooms and rice by Aristita F. - Recipia

Pork stew with mushrooms and rice is usually served for lunch, with the rice cooked separately and the tender meat in broth. The onion and mushrooms go into the thin sauce, while the rice stays on the side; I cut the meat into cubes as evenly sized as possible so it cooks evenly. Prep: 20 minutes. Cook: 65 minutes. Total: 85 minutes. Serves: 4. About 530 kcal and 41 g of protein per serving.

Ingredients

200 g rice
400 ml stock
1 1/2 teaspoons salt
15 ml oil
1 large onion (150 g)
700 g pork shoulder
240 ml water
280 g canned sliced mushrooms (drained)
500 ml water
1/2 teaspoon ground pepper

Preparation

1. Cook the rice in 400 ml of stock with 1/2 teaspoon of salt over low heat for 15 minutes, until the liquid is absorbed. 2. Dice the onion and pork. In a saucepan, sauté the onion in the oil for 5 minutes, until softened, then add the meat and 240 ml of water. Bring to a boil, about 5 minutes. 3. Drain the mushrooms and add them to the saucepan. Pour in another 500 ml of water, enough to cover the meat, then simmer over medium heat for 40 minutes, until the meat is tender. 4. Season the stew with 1 teaspoon of salt and 1/2 teaspoon of ground pepper.

Notes

The stew keeps in a covered container in the fridge for up to 3 days; the rice may absorb some of the sauce as it sits, so add a little water when reheating. For a version with fresh mushrooms, use 250 g sliced mushrooms instead of the canned ones and let them release their water in the saucepan. I serve it with pickles. Pork shoulder gives a thicker sauce than tenderloin, and pieces with thin streaks of fat work well for simmering. If the canned mushrooms are salty, taste the sauce before adding more salt. Long-grain rice stays more separate; short-grain rice sticks more easily and can thicken the broth.