- 1 pound pork boneless loin or leg
- 2 teaspoons vegetable oil
- 3 cups broccoli flowerets
- 1 medium red bell pepper, chopped (about 1 cup)
- 2 cloves garlic, finely chopped
- 1 teaspoon salt
- 1 tablespoon margarine or butter
- 1 medium onion, chopped (about 1/2 cup )
- 1 cup uncooked regular long grain rice
- 1/4 cup dry white wine or beef broth
- 1 cup beef broth
- 1-1/4 cups water
- 1/4 cup skim milk
- 2 tablespoons grated Parmesan cheese
- Trim fat from pork loin. Cut pork into slices, 2 x 1 x 1/4 inch. (For ease in cutting, partially freeze pork for about 1 hour.)
- Heat oil in 10-inch skillet over medium-high heat. Saute pork, broccoli, bell pepper, garlic and salt in oil about 4 minutes or until pork is no longer pink and vegetables are crisp-tender. Remove from skillet; keep warm.
- Heat margarine in same skillet over medium heat. Cook onion about 3 minutes. Stir in rice and wine. Cook and stir about 30 seconds or until wine is absorbed. Stir in broth and water. Heat to boiling; reduce heat.
- Cover and simmer about 15 minutes, stirring occasionally, or until rice is almost tender and mixture is creamy. Stir in milk and pork mixture; heat until hot. Sprinkle with Parmesan Cheese.
Nutritional Information Per Serving:
Fat: 15 grams
Sodium: 650 miligrams
Cholesterol: 45 miligrams
Protein: 13 grams
Carbohydrates: 5 grams