4 Servings of pork and vegetables, about 1/2 cup each. 4 Servings of cooked rice, about 2 cups each

Ingredients:

• 2 cups Chicken broth, reduced sodium
• 2 cups Hot water
• 2 cups Rice, uncooked
• 2 tablespoons Vegetable oil
• 2 cups Broccoli cuts, frozen
• 1 cup Carrots, cleaned, sliced thinly
• 1/4 cup Onions, minced
• 1 teaspoon Garlic powder
• 1/2 cup Canned mushrooms, drained
• 1 pound + 7 ounces Ground pork
• 4 tablespoons Soy sauce

Directions:

Preparation Time:20 Minutes
Cooking Time:25 To 30 Minutes

1. Heat broth and water to a boil in sauce pan; add rice and return to boil. Reduce heat to low and simmer until tender, about 15 minutes.

2. Heat 1 tablespoon of oil in skillet. Add broccoli, carrots, onions, and garlic powder. Cook until crisp-tender, about 5 minutes. Remove from skillet. Add mushrooms. Cook for 1 minute and set aside.

3. Heat second tablespoon of oil in skillet. Add pork; cook until pork no longer remains pink. Drain liquid.

4. Add soy sauce and stir until mixed; add vegetables to pork mixture. Cook until heated, about 1 to 2 minutes.

5. Serve pork mixture over cooked rice. Note: Sodium level can be reduced from 799 milligrams to 532 milligrams by reducing soy sauce from 4 to 2 tablespoons.

PER SERVING:
Calories 860
Total fat 33 grams
Saturated fat 10 grams
Cholesterol 108 milligrams
Sodium 799 milligrams