|2 servings||calories per servings 620||protein serving 33 g||carbs per serving 74 g||total fat per serving 22 g|
Frolona Farm in West Georgia sustainably raises heritage breeds of pigs, who are free to roam acres of pasture and woods to forage for food. This results in the most flavorful ground pork, which is paired with white rice grown and harvested in the Mississippi Delta and simmered with mushrooms, carrots and hearty greens in a broth scented by ginger, garlic and tamari. The simple dish warms you through every last drop.
|Nutrition Facts||/ Per Serving|
|Total Fat||22 g|
|Saturated Fat||7 g|
|Trans Fat||0 g|
|Total Carbohydrates||74 g|
|Dietary Fiber||6 g|
• Place a small saucepan over high heat. Add rice, 1 1/2 cups water and 1/4 teaspoon kosher salt.
• When water boils, reduce heat to medium-low. Cover and cook until liquid has been absorbed and rice is tender, 15-20 minutes.
• In a bowl, dissolve bouillon cube in 3 cups hot water.
MISE EN PLACE
• Peel and chop onion.
• Peel and chop garlic.
• Halve carrot lengthwise; thinly slice crosswise.
• Discard mushroom stems; slice caps.
• Peel and finely chop ginger.
• Discard any tough greens stems. Cut or tear leaves into bite-size pieces.
• Finely chop green onion, keeping white and green parts separate.
• Place a saucepan over medium heat. Add 1 teaspoon cooking oil. When hot, add onion. Cook, stirring occasionally, until onion starts to become tender, 2-3 minutes.
• Stir in garlic, ginger, green onion whites, carrot and mushrooms. Cook, stirring occasionally, until mushrooms are tender, about 5 minutes.
Add pork. Cook, breaking up meat, until pork is browned, 4-5 minutes.
• Pour in bouillon mixture, and increase heat to high.
• When liquid boils, stir in greens and 1 packet tamari. Reduce heat to low, and simmer 5 minutes.
• Divide rice between 2 bowls. Top each with pork, veggies and broth.
• Season with remaining tamari, if desired. Garnish with onion greens, and enjoy!
Named a Georgia Grown Executive Chef for 2017, Cynthia shares her passion for her home state and its bountiful produce and products with her audiences across many platforms. She and her husband, Cliff, who owns the Old New York Book Shop, regularly travel to Book Festivals and host book store owners as well as authors on a regular basis in their Atlanta home. They have a full bar always at the ready.Learn More...