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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
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