rosemary pork and rice
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.
prep time
1 Hr
cook time
15 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 1 pound lean pork
- 1 cup white wine
- 2 teaspoons fresh rosemary
- 1 tablespoon olive oil
- 1 teaspoon vegetable or chicken stock powder
- 1 cup hot water
- 4 cups cooked rice
- 1/4 cup parmesan cheese
- 4 teaspoons olive oil
How To Make rosemary pork and rice
-
Step 1Slice pork into thin strips. Put in bowl and pour ½ cup white wine over and refrigerate for at least 30 minutes. -
Step 2Prepare rice according to instructions on package. Drizzle with olive oil, sprinkle with Parmesan and keep warm.
-
Step 3Dissolve vegetable or chicken stock in hot water.
-
Step 4Chop rosemary very fine, set aside
-
Step 5Heat 1 tablespoon of olive oil in skillet and add pork, ½ cup white wine, stock and rosemary.
-
Step 6Cover and cook on medium high heat for about 10 minutes, stirring once or twice, or until pork is no longer pink.
-
Step 7Serve pork over rice.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Culture:
Asian
Category:
Rice Sides
Category:
Pork
Tag:
#Healthy
Keyword:
#main-dish
Keyword:
#pork
Keyword:
#rice side
Ingredient:
Pork
Method:
Stove Top
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