Real Recipes From Real Home Cooks ®

rosemary pork and rice

Recipe by
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.

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.
    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.
    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.
    Serve pork over rice.