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    You are in: Home / Recipes / Curried Pork and Squash Rice Cooker Recipe
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    Curried Pork and Squash Rice Cooker

    Average Rating:

    1 Total Reviews

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    • on June 08, 2008

      I don't know if I can legitimatly review this recipe because I made so many substitutions, but I wanted to comment on the technique. First, I subbed chicken breast for pork , cannelini beans for chick peas, and sweet potatoes for squash. I didn't want to have lots of half-cans of stuff left over, so I doubled the stock, coconut milk and beans. Because of that, I also doubled the water, rice and curry powder, but left other amounts the same. My rice cooker isn't fancy, but this recipe worked just as well on "cook" for everything. I had to stir it a few times when it switched to "warm", and then set it back to "cook" until the rice was tender. I couldn't get the chicken to brown. Next time I make this recipe, I will skip that step and just add it in raw after the carrots, onion and ginger are sweated. I plan on making this again because it only dirties a cutting board, knife and the rice cooker. I also used frozen cut up sweet potatoes (did not thaw) which saved time also.

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    Nutritional Facts for Curried Pork and Squash Rice Cooker

    Serving Size: 1 (236 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 287.0
     
    Calories from Fat 72
    25%
    Total Fat 8.1 g
    12%
    Saturated Fat 2.1 g
    10%
    Cholesterol 42.3 mg
    14%
    Sodium 296.2 mg
    12%
    Total Carbohydrate 34.3 g
    11%
    Dietary Fiber 4.3 g
    17%
    Sugars 1.6 g
    6%
    Protein 19.0 g
    38%

    The following items or measurements are not included:

    low-fat coconut milk

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