2 cups Chicken broth, reduced sodium 2 cups hot water 2 Tbsp vegetable oil 2 cups Broccoli Cuts, frozen 1 cup carrots, cleaned, sliced thinly 1/4 cup Onions, minced 1 tsp garlic powder 1/2 cup canned mushrooms, drained 1 lb 7 oz ground pork 4 Tbsp Lite Soy sauce
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 Tbsp oil in preheated 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 Tbsp 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.
Per Serving Nutritional Information 1/2 cup pork and veggie mixture, 2 cups rice per serving Calories 860 Total fat 33 grams Saturated fat 10 grams Cholesterol 108 milligrams Sodium 400 milligrams
* * * * Plants: 8557 | From: triangle, virginia | Registered: Mar 2005
| Seeded: 4.249.72.216
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Printer-friendly view of this garden