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4 Servings of pork and vegetables, about 1/2 cup each. 4 Servings of cooked rice, about 2 cups each
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| Chicken broth, reduced sodium | 2 cups |
| Hot water | 2 cups |
| Rice, uncooked | 2 cups |
| Vegetable oil | 2 tablespoons |
| Broccoli cuts, frozen cumin | 2 cups |
| Carrots, cleaned, sliced thinly | 1 cup |
| Onions, minced | 1/4 cup |
| Garlic powder | 1 teaspoon |
| Canned mushrooms, drained | 1/2 cup |
| Ground pork | 1 pound + 7 ounces |
| Soy sauce | 4 tablespoons |
PREPARATION TIME: 20 MINUTES
COOKING TIME: 25 TO 30 MINUTES
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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.
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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 |
Back to Cheap and Healthy Recipes
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