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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. Serves 4 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. |
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