In A Hurry Pork & Zucchini Rice
|Rice/Null||3 Cup (48 tbs) (Brand)|
|Water/Null||2 1⁄3 Cup (37.33 tbs) (Null)|
|Butter/Margarine||1 Tablespoon (Null)|
|Salt/Null||2 Teaspoon (Null)|
|Zucchini/Null||3 Medium, diced (Null)|
|Flour/Null||2 Tablespoon (Null)|
|Salt/Null||1 Teaspoon (Null)|
|Boneless pork/Null||1 Pound, cut into thin strips (Null)|
|Vegetable oil/Null||2 Tablespoon (Null)|
|Onion/Null||1 Medium, chopped (Null)|
|Garlic/Null||1 Clove (5 gm), minced (Null)|
|Canned chicken gravy/Null||10 1⁄2 Ounce (1 Can)|
|Sherry/Null||2 Tablespoon (Null)|
|Sage/Null||1⁄2 Teaspoon (Null)|
|Sliced pimiento/Null||2 Ounce, drained (1 Jar)|
In a large saucepan, combine rice, water, butter or margarine and 2 teaspoons salt.
Bring to a vigorous boil.
Reduce heat and cover.
Simmer until liquid is absorbed, about 5 minutes.
Stir in zucchini.
Cover and heat through, about 5 minutes.
Combine flour and 1 teaspoon salt.
Dredge pork strips in flour mixture.
In a large skillet, heat oil over moderately high heat.
Stir and brown well, about 5 minutes.
Add onion and garlic and stir.
Cook until onion is tender, about 5 minutes.
Stir in gravy, sherry, sage and pimiento.