Pork Pilaf with Roasted Asparagus
A ground pork dish for when you can't decide if you want rice or pasta, topped off with a simple roasted asparagus.
Ingredients
- 2 lb Ground Pork
- 1 tbsp Dried Minced Onion
- 1 tsp Italian Seasoning
- 1 tsp Paprika
- ¼ cup Butter
- 4 Garlic Cloves minced
- 2 cups Orzo or thin spaghetti cut into ½-inch pieces
- 2 cups Long Grain Rice
- 4 cups Broth
- 1 cup Milk
- 1 cup Grated Parmesan Cheese
- 1 cup Heavy Cream
- 1 tsp Parsley
For the Roasted Asparagus
- 2 bunches Asparagus with bottoms trimmed
- 1 stick Butter quartered
- 1 tsp Salt
- 1 tsp Pepper
- 1 tsp Garlic Powder
- 1 tsp Paprika
Instructions
- Preheat oven to 350degF.
- In a large sauté pan over medium-high heat, add ground pork along with dried minced onion, Italian sausage and paprika. Cook and crumble until no longer pink. Push to one side of the pan and let the fat/grease to the opposite side.
- Add butter to the side with the fat/grease. Once melted add garlic and let sauté for 2 minutes. Then add rice and orzo and stir to toast until slightly brown.
- On a foil or parchment paper covered baking sheet, spread out the asparagus and butter quarters. Sprinkle with seasonings. Place in oven and bake for 30 minutes.
- Add broth and milk. Let come just to a boil, then reduce heat to medium and cover pan. Let cook for 15 minutes. Stir in heavy cream and parmesan cheese. Let cook another 5 minutes.
- Serve pork pilaf with a portion of roasted asparagus.
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