Pork and Rice Stuffed Rouladen

Pork and Rice Stuffed Rouladen

So, this was something that I just conjured up in the kitchen one night.  It may have been a weeknight.


1lb ground pork - 

2 or 3 garlic cloves (you can use onion if you prefer)

2 cups steamed rice, cooked

2 tablespoons, lemon juice

1/2 bunch cilantro

1 jar, Signature Select Mushroom Wine Simmer Sauce

salt & pepper to taste

So, here is what happened.  I had some ground pork that I wanted to cook and well, beef rouladen.  The Rouladen, I wanted to cook, but be different with it.  I didn't think it would have turned out the way it did.  DELICIOUS!

First, I had left over cooked rice. I cooked the ground pork until brown in minced garlic(well, it doesn't brown totally), but obviously you cook it through. I actually used a garlic press for three cloves. I added the rice and 2 teaspoons of lime juice and some chopped cilantro (for color) and mixed together or medium heat for , maybe two minutes.

I moved the mixture to a bowl to cool, while I prepare the rouladen. I had two packages of rouladen (thinly sliced beef). I rolled a tablespoon full of the rice mixture onto the beef and rolled closed.  I used toothpicks to secure the meat, but now I am thinking that I should have used twine to secure the roll.  Then again, I needed the ends to be secured so that the rice doesn't fall out while cooking.

 I browned the stuffed rouladen in a skillet, then I added mushroom wine sauce and let that simmer for about fifteen minutes.

I served this with stuffing.  I would recommend sautéed veggies for a healthier alternative.