Instructions: In small bowl, combine juice, mustard, sugar and cornstarch; set aside. Cook mushrooms and onions in oil in large skillet over medium-high heat. Remove from skillet; set aside. Add pork; cook until browned. Stir in mushroom mixture, rice and reserved juice mixture. Cook, stirring frequently, until heated through. Add oranges; toss lightly until heated through. Garnish with almonds. Serve in individual bowls. Divide hot cooked rice equally into four individual bowls.

Spoon meat mixture over rice.

*To toast almonds, spread nuts on small baking sheet. Bake at 350 degrees 5 to 8 minutes, or until golden brown, stirring frequently.

Note: Individual rice bowls may be stored in the freezer for up to one month.

To reheat frozen rice bowls, cook on HIGH 5 to 7 minutes, or until heated through. Let stand in microwave 1 to 2 minutes.

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