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Real Recipes From Real Home Cooks ®

rosemary pork and rice

Lois_Adams avatar
Recipe by
Lois Adams
@Lois_Adams
Wylie, TX

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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yield 4 serving(s)
prep time 1 Hr
cook time 15 Min
method Stove Top

Ingredients For rosemary pork and rice

  • 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

  • Cut the pork to slender strips for even cooking.
    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
  • It is boiling now. Turn down to medium and put lid on for 10 minutes or until pork is not longer pink.
    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.
  • Put the cooked rice on bottom of dish and then pour pork and sauce over it. Garnish with parsley.
    7
    Serve pork over rice.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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