Published by
Dalisa
Rice Casserole with Baked Coq au Porc
-
Baking — 40
-
Preparation — 20
-
Servings — 6
Ingredients
-
30 ml (2 tbsp)
olive oil
-
8
Dalisa Coq au Porc medallions
-
250 ml (1 cup)
French shallots, chopped
-
2
cloves garlic, chopped
-
125 ml (1/2 cup)
sun-dried tomatoes in oil, chopped
-
15 ml (1 tbsp)
dried oregano
-
375 ml (1 1/2 cups)
basmati rice
-
125 ml (1/2 cup)
white wine
-
750 ml (3 cups)
chicken broth
-
500 ml (2 cups)
baby spinach, chopped
-
Salt and pepper
Toppings
-
1
zucchini, diced
-
15 ml (1 tbsp)
olive oil
-
30 ml (2 tbsp)
fresh dill
-
15 ml (1 tbsp)
lemon juice
-
Salt and pepper
Preparation
- Preheat oven to 350°F.
- In a large non-stick skillet, heat olive oil over high heat and brown the coq au porc medallions for 2 minutes on each side. Set aside on a plate.
- Add the shallots to the pan and cook for 5 minutes over medium heat.
- Add garlic, sun-dried tomatoes and oregano and continue cooking for 1 minute.
- Stir in rice and mix well. Deglaze with white wine and cook for 1 minute.
- Add the chicken broth and spinach. Mix well.
- Place the coq au porc medallions on the rice. Cover with aluminum foil and bake for 30 minutes.
Toppings
- Mix diced zucchini with olive oil, dill, lemon juice, salt and pepper. Remove foil from pan and sprinkle with mixture. Return to the oven for 5 minutes and broil until the coq au porc medallions and zucchini are well grilled.
Popular recipes
We would love to have your feedback! Please log in or create an account to comment this recipe.
Comment