Pork and Orzo Pilaf
Prunes are a big hit in our household mostly due to having a toddler who sometimes needs a little digestive help. Of course, she then discovered that prunes are awesome, so we have been incorporating them more into our cooking, instead of just snacking. We also love a rice dish, and so this Pork and Prune Pilaf came together mostly out of the pantry…the only things I actually had to buy were the pork and parsley. I finished it with a little lemon zest for brightness, but pomegranate seeds would also add a great tang, too!
Equipment
- Heavy-bottomed pot with lid
- Cutting board & knife
- Measuring cups & spoons
- Ramekins or small bowls for prep
- Slotted spoon
- Large fork for fluffing
Ingredients
- 1½ cups long grain rice
- ½ yellow onion finely minced
- 4 garlic cloves minced
- 1-2 delicata squash seeded and cubed into ½-inch pieces
- ½ cup California Prunes quartered
- 1½ pounds pork ribeye chops or tenderloin cubed into ½-inch pieces
- 3 tsp kosher salt divided
- 4 TBSP extra virgin olive oil divided
- 2 TBSP unsalted butter
- ½ cup orzo
- 1 tsp paprika
- ¾ tsp onion powder
- ½ tsp turmeric
- 4½ cups chicken stock or less, depending on pork juices
- To taste: lemon zest
- To taste: fresh parsley chopped
Instructions
Prep the grains:
- Rinse the rice thoroughly to remove excess starch. Drain well and let dry.
Chop and prep:
- Mince the onion and garlic.
- Cube the squash and place in a bowl.
- Quarter the prunes.
- Cube the pork and season with 2 teaspoons kosher salt.
Brown the pork:
- Heat 1 TBSP olive oil in a heavy-bottomed pot over medium-high. Add pork and cook until browned, about 7–10 minutes. Remove with a slotted spoon and transfer any pan juices to a measuring cup.
Sauté aromatics:
- Lower heat to medium-low. Add remaining olive oil and butter. Once melted, stir in the onion and cook until softened, 5–7 minutes. Add garlic and cook another 2 minutes.
Toast the grains:
- Add rice and orzo to the pot. Increase heat to medium and toast for 5 minutes, stirring often, until grains are mostly translucent and fragrant.
Build the pilaf:
- Add squash, prunes, and pork back to the pot. Stir in paprika, onion powder, turmeric, and remaining 1 teaspoon salt. Mix well.
Add liquid:
- Using the pork juices, measure out 3½ cups total liquid, topping up with chicken stock as needed. Pour into the pot and stir.
Cook:
- Bring to a boil. Cover, reduce heat to low, and simmer for 25 minutes. Turn off the heat and let steam (still covered) for 10 minutes.
Finish and serve:
- Fluff with a large fork. Top with lemon zest and fresh parsley. For extra brightness, sprinkle with pomegranate seeds if desired.
Video
Nutrition
Serving: 1portionCalories: 602kcalCarbohydrates: 70gProtein: 34gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.2gCholesterol: 89mgSodium: 1487mgPotassium: 1123mgFiber: 4gSugar: 11gVitamin A: 1434IUVitamin C: 11mgCalcium: 65mgIron: 3mg