Friday, 20 November 2015

Pork and rice pot

I've adapted this from a recipe in the Slimming World Extra Easy all in one book.  My version strips the recipe back to basics, making the flavour a bit more palatable for the young children.

4 pork loins, cut into strips
1 carrot, cubed
Half a packet of green beans
200g rice
450ml chicken stock
1 tbsp soy sauce
1 bay leaf
2 tsp Chinese five spice
1 tsp ground cumin

Stir fry the pork for five minutes, with the bay leaf, Chinese five spice and bay leaf.

Add the rice, vegetables, soy sauce and chicken stock.

Bring to the boil, then reduce the heat to low, put a lid on and leave to simmer for 15 mins.

Turn the heat off after 15 mins but leave the pan, with the lid still on, for another 15 mins to absorb all the liquid.

Serve after the 15 mins standing time.

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