1 cup sliced fresh mushrooms
1/3 chopped onions
1 garlic clove, minced
1 tablespoon butter
1 can (14 1/2 oz.) Italian style diced tomatoes
2 cups diced cooked pork, about 2 pork chops
1/2 cup each, chopped green and red pepper
1 teaspoon Rocky Mountain Mediterranean Seasoning
1/2 cup uncooked instant rice
In a saucepan, saute the mushrooms, onion and garlic in butter until tender. Stir in tomatoes, pork, peppers, and seasoning and bring to a boil. Stir in rice.
Cover and remove from heat, let stand for 5 minutes. Stir before serving.
1 tablespoon vegetable oil
6 ounces Shiitake mushrooms, stemmed & sliced
1 head baby bok choy, shredded
Rocky Mountain Korean Sauce
1 lb. ground or chopped cooked pork (or chicken)
1/2 cup sour cream
2 teaspoons Thai chili sauce
Four wraps, or tortillas
2 cups cooked white rice
4 teaspoons sesame oil
Heat oil in a large skillet over medium heat. Add the mush- rooms and cook until tender,
4 to 5 minutes. Add the bok choy, and 2 tablespoons of the Korean sauce, and cook until wilted, about 2 minutes.
Remove to a medium bowl. Add the meat to the skillet and cook over medium heat until no longer pink. Stir in the remain- ing Korean sauce, then add the bok choy mixture back in and keep warm.
In a small bowl, combine the chili sauce and sour cream. Warm wraps or tortillas in another skillet, until hot, about 30 seconds. Spread each wrap with 2 tablespoons of the sour cream mixture, spoon 1/2 cup rice down the center of each wrap. Top with the meat and bok choy mixture. Drizzle with 1 teaspoon sesame oil. Fold burrito-style.
Repeat on all remaining wraps.