Pork and Rice with Onion-Apricot Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 714 cal. | (34 %) | ||
| Protein | 34 g | (35 %) | ||
| Fat | 37 g | (32 %) | ||
| Carbohydrates | 57 g | (38 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 2.5 g | (8 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 4.4 mg | (37 %) | ||
| Vitamin K | 8.8 μg | (15 %) | ||
| Vitamin B₁ | 1.5 mg | (150 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 15.6 mg | (130 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 18 μg | (6 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 14.9 μg | (33 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 6 mg | (6 %) | ||
| Potassium | 730 mg | (18 %) | ||
| Calcium | 54 mg | (5 %) | ||
| Magnesium | 80 mg | (27 %) | ||
| Iron | 3.9 mg | (26 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 6.5 mg | (81 %) | ||
| Saturated fatty acids | 13.3 g | |||
| Uric acid | 296 mg | |||
| Cholesterol | 116 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 100 grams dried Apricot
- 250 grams Long grain rice
- salt
- 1 generous pinch ground Saffron
- 2 onions
- 1 garlic clove
- 600 grams lean Pork (from the leg)
- 2 Tbsps vegetable oil
- freshly ground peppers
- Curry powder
- 1 Tbsp Pastry flour
- 400 milliliters Vegetable broth
- 100 milliliters dry white wine
- 1 tsp Mustard
- 50 milliliters Whipped cream
- 1 ½ Tbsps Peanut butter
- chopped parsley (for sprinkling)
Preparation steps
Cut the apricots into pieces, cover with water and soak overnight. Place rice in a pot with 500 ml (approximately 2 cups) of boiling salted water with saffron simmer about 15 minutes. Meanwhile, peel the onions and garlic and finely chop both.
Rinse the meat, pat dry and cut into bite-sized pieces. Sear pork in hot oil, then add onions and the garlic and sauté. Season with salt and pepper and sprinkle with curry and flour. Pour in broth and white wine. Stir in mustard, cream and peanut butter, add the apricot, season the sauce with salt and pepper and cook for about 5-10 minutes.
Drain rice and let remaining moisture in pot evaporate. Fluff with a fork. To serve, place some rice on warmed plates. Slice pork across the grain and serve with sauce alongside the rice, sprinkled with parsley.
