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

  • Chicken broth, reduced sodium 2 cups
  • Hot water 2 cups
  • Rice, uncooked 2 cups
  • Vegetable oil 2 tablespoons
  • Broccoli cuts, frozen 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

  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