Name: Creamy Pork & Mushroom Rice Bowl with Garden Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: italian
Ingredients: 1 pound pork chops (sliced into bite-sized pieces); 2 cups mushrooms (sliced); 1 cup coconut milk; 2 cups cooked rice; 4 cups mixed lettuce (torn into bite-sized pieces)

Creamy Pork & Mushroom Rice Bowl with Garden Salad

A delicious Italian-American fusion dish featuring tender pan-fried pork with creamy mushrooms and coconut milk served over fluffy rice, topped with a fresh crispy salad and avocado. This comfort food is ready in under 30 minutes and perfect for beginners.

30 min

Easy

4 servings

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Taste Profile

Sweet3/10

Salty4/10

Sour1/10

Umami8/10

Spicy0/10

🥄 Texture

Creamy coconut sauce coats tender, bite-sized pork and soft, slightly chewy mushrooms while sitting atop fluffy, separated grains of rice. The garden salad provides a crisp, refreshing contrast with creamy avocado pieces adding an extra soft mouthfeel.

👃 Aroma

Warm, savory notes of seared pork and earthy mushrooms are prominent, rounded by a sweet, creamy coconut-butter scent. Fresh green and tomato aromas from the salad add a bright, vegetal lift that keeps the overall aroma balanced.

🍷 Pairs Well With

Crisp Sauvignon Blanc or a light pilsner; jasmine tea for a non-alcoholic option.

🥗 Side Dishes

Quick pickled cucumber or Asian-style slaw for acidity, steamed/sautéed greens (bok choy or spinach), or a light miso soup for additional umami.

Instructions

Cook your rice according to package directions in a pot of boiling salted water. This usually takes about 15-18 minutes. Drain and set aside.

While rice cooks, heat 2 tablespoons of butter in a large pan over medium-high heat. Add the pork pieces and cook for 5-6 minutes, stirring occasionally, until the meat is no longer pink inside. Season with salt and pepper.

Add the sliced mushrooms to the pan with the pork and cook for 3-4 minutes until they soften and turn golden. Pour in the coconut milk and stir well. Let it simmer for 2-3 minutes until the sauce thickens slightly.

While the pork finishes cooking, prepare your salad by tossing the torn lettuce in a bowl. Add sliced avocado, cherry tomatoes, and shredded carrot. Drizzle with a little butter melted with salt and pepper.

Divide the cooked rice between serving bowls, top with the creamy pork and mushroom mixture, and serve the fresh salad on the side.