Oriental Rice

• 3/4 lb. lean pork cubed
• 3/4 lb. lean chicken, cubed
• 1/4 c. chopped onion
• 4 oz. sliced mushrooms
• 2 Tbsp. margarine
• 1 c. chicken broth
• 1/2 c. uncooked rice (not instant)
• 1/2 c. sliced water chestnuts
• 1/2 c. sliced almonds
• 1 c. bean sprouts, rinsed and drained
• 1/2 c. sliced celery
• 2 oz. pimento, drained and chopped
• 1 Tbsp. cornstarch
• 1 Tbsp. water
• 1 Tbsp. soy sauce
• 1 c. gravy (beef, pork or chicken)
• salt and pepper to taste

1. Saute pork, chicken, onion and mushrooms until lightly browned.
2. Stir in broth, salt, pepper and rice.
3. Cook, covered, over low heat for 15 minutes.
4. Add water chestnuts, bean sprouts, celery, pimento and 2 tablespoons almonds.
5. Combine cornstarch, water, soy sauce and gravy.
6. Stir into pork and chicken.
7. Simmer two minutes or until thickened.
8. Garnish with remaining sliced almonds.
9. Makes 4 servings.

lean pork, lean chicken, onion, mushrooms, margarine, chicken broth, rice, water chestnuts, almonds, bean sprouts, celery, pimento, cornstarch, water, soy sauce, beef, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=562903 (may not work)