Normandy Pork Casserole With Apples, Celery And Walnuts

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Ingredients

  • 2 tbsp sunflower oil
  • 500 g (1 lb 2 oz) pork fillet (tenderloin), trimmed of fat and cut into cubes
  • 8 celery sticks, cut across into 5 cm (2 in)lengths, leaves reserved and chopped
  • 1 onion, roughly chopped
  • 450 ml (15 fl oz) cider or apple juice
  • 1 bay leaf
  • 300 g (10½ oz) long-grain rice
  • 900 ml (1½ pints) boiling chicken stock
  • 3 crisp dessert apples, preferably red-skinned
  • 100 g (3½ oz) broken walnuts
  • salt and pepper

Description

Fresh And Fruity, This Casserole Comes From Northwestern France, Where Cider Apples Grow In Profusion. A Dish Of Rice Is Cooked In The Oven At The Same Time, Making This A Very Simple Meal To Prepare. Serve With Generous Helpings Of Green Vegetables, Such

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