Rosemary Pork and Rice

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.

☆☆☆☆☆ 0 votes
1 Hr
15 Min
Stove Top


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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

How to Make Rosemary Pork and Rice


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

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About Rosemary Pork and Rice

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

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