Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

LARRY LUTTROPP FVKC70A
L.A. TIMES FOOD SECTION 1/95
1 tb Olive oil
5 sm Red potatoes -- cut into
-1/2 inch slice
2 sm Onions -- cut into small
-dice
10 lg Mushrooms; cleaned,
-trimmed -- sliced
1 c To 1 1/2 cups
-reduced-sodium
-chicken broth
2 c Cooked pork -- cut into
-small dice
Dice
3/4 c Barbecue sauce
3 c Cooked white rice

Heat oil in 12-inch non-stick skillet over high heat. When hot, add
potatoes. Sear over high heat until browned, about 3 minutes, stirring
almost constantly. Add onions and mushrooms. Cook until onions are
tender, about 3 minutes more.

Add 1 cup broth. Simmer, covered, until potatoes are tender, about 4
to 5 minutes more. Add pork and barbecue sauce. Heat through. Add
additional chicken broth as necessary for desired consistency. Adjust
seasonings to taste. Can be made day ahead and gently reheated.

To serve, evenly divide rice in center of 4 warm dinner plates. Ladle
pork evenly over rice. Serve hot.

Each serving contains about: 412 calories; 784 mg sodium; 102 mg
cholesterol; 20 grams fat; 24 grams carbohydrates; 35 grams protein;
1.65 grams fiber.

Presented by: Abby Mandel, L.A. Times Good Cooking column, "Waiting
for Leftovers", 1/19/95, page H21.

Recipe By :

From: Dan Klepach Date: 06-16-95 (159) Fido:
Cooking

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