Sunday, May 17, 2009

Baked pork chops and wild rice

Mmmm... comfort food!

6 bone-in pork chops
2-3 carrots, peeled and cut into rounds
2 onions, peeled and quartered
1 cup brown rice
1/4 wild rice
1/4 cup quinoa
2 Tbsp onion soup mix
1 packet dried mushroom soup mix
1 tsp sage
3 cups water

In a large baking dish mix together rices, quinoa, soup mixes and sage. Add water and stir. Place pork chops on top of rice, then add carrots and onions over them. Bake in preheated oven at 350° for 1 hour. If it begins to dry out, add more water (1/4 cup at a time). The onions and carrots should roast and brown. if they start getting too done, cover dish with aluminum foil.

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