Rosemary Pork and Rice

Lois Adams

By
@Lois_Adams

This recipe is low fat and tasty. I have been making it since 2002 when I went on a health kick. The kick is over but the recipe is still good. I don't add any extra salt or pepper except what is in the chicken powder that you dissolve in water. I am on a low salt diet so all my recipes will have little or no salt. You may add extra if you want or let the dinners salt and pepper to their taste.


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Rating:

Comments:

Serves:

4

Prep:

1 Hr

Cook:

15 Min

Method:

Stove Top

Ingredients

1 lb
lean pork
1 c
white wine
2 tsp
fresh rosemary
1 Tbsp
olive oil
1 tsp
vegetable or chicken stock powder
1 c
hot water
4 c
cooked rice
1/4 c
parmesan cheese
4 tsp
olive oil

Directions Step-By-Step

1
Slice pork into thin strips. Put in bowl and pour ½ cup white wine over and refrigerate for at least 30 minutes.
2
Prepare rice according to instructions on package. Drizzle with olive oil, sprinkle with Parmesan and keep warm.
3
Dissolve vegetable or chicken stock in hot water.
4
Chop rosemary very fine, set aside
5
Heat 1 tablespoon of olive oil in skillet and add pork, ½ cup white wine, stock and rosemary.
6
Cover and cook on medium high heat for about 10 minutes, stirring once or twice, or until pork is no longer pink.
7
Serve pork over rice.

About this Recipe

Course/Dish: Rice Sides, Pork
Main Ingredient: Pork
Regional Style: Asian
Other Tag: Healthy