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"OTCC: Mustard Glazed Pork (or chicken) with Apple Wild Rice" Posted by weltek on 10-20-11 at 09:45 PM
Back in 2001, probably before I even wandered to OT, I used to get recipes delivered by a service called "Content Mail." I don't even know if it still exists. So Marsha K., whomever you are, thanks for the yummy recipe. I just made it for the first time this week. Ten years this has sat in my recipe collection! I loved the chicken, thought the rice was just "ok." So please, improve it! I'm going to write the original recipe, though I used three boneless, skinless chicken breasts instead of pork, pounded out just a little for even cooking. It takes about 40 minutes to prepare and is easy peasy! 1 pkg. Uncle Ben's Wild Rice Mix 1 1/3 c. water 2/3 c. apple juice 2 T. butter or margarine 6 butterflied pork chops (or 3 chicken breasts) 1 tsp. ground coriander 1/4 tsp. fresh ground pepper 1/2 tsp. salt 1/4 cup apple jelly (I was also thinking it might be good with maple syrup) 2 Tbsp. mustard (I used dijon) 1/4 c. golden raisins (optional-I like to plump them using a little hot water and letting it sit for a bit-drain off water when plumped) 1 c. chopped, unpeeled red apple 1/3 c. toasted almonds (pecans would also be good) Additional salt and pepper to taste Directions: Prepare the rice according to package directions, using the mixture of water and apple juice and 1 Tbsp. of butter. Melt remaining Tbsp. of butter in a frying pan. Sprinkle pork (or chicken) with coriander, salt and pepper. Saute pork (or chicken) for about 4-6 minutes each side. If using chicken, you may want to throw a lid on the skillet for a bit and steam the chicken to cook through. When chicken is cooked, remove it from pan. Add the mustard, jelly and raisins. Cook and stir until bubbly, about 2 minutes. Pour over meat. Stir the apples and nuts into the rice. Salt and pepper to taste. -Handcrafted by RollDdice