by kirra » Sun Jun 29, 2008 9:54 pm
Chinese Pork & Rice Soup
Ingredients:
1 Tbsp canola oil
1 tsp minced garlic
1 tsp grated fresh ginger
1 c finely sliced kale leaves
1/4 c instant brown rice
2 c chicken broth
1 c thin strips of leftover cooked pork tenderloin (recipe 23)
2 Tbsp slivered jarred roasted red peppers
1 tsp sesame seeds, toasted
Preparation:
In a large saucepan, combine oil, garlic, and ginger. Cook, stirring, over medium heat until fragrant, about 1 minute. Add kale. Cook, stirring, about 2 minutes. Add rice and broth. Bring almost to a boil. Simmer for 8 minutes. Stir in pork and peppers. Simmer for 2 minutes. Serve sprinkled with sesame seeds. Makes 2 servings.
Nutritional Info:
Per serving: 257 calories
13 g fat (2 g saturated)
173 mg sodium
16 g carbs
1 g fiber
19 g protein
[b][size=150]
Chinese Pork & Rice Soup[/size]
Ingredients:
[/b]
1 Tbsp canola oil
1 tsp minced garlic
1 tsp grated fresh ginger
1 c finely sliced kale leaves
1/4 c instant brown rice
2 c chicken broth
1 c thin strips of leftover cooked pork tenderloin (recipe 23)
2 Tbsp slivered jarred roasted red peppers
1 tsp sesame seeds, toasted
[b]Preparation:[/b]
In a large saucepan, combine oil, garlic, and ginger. Cook, stirring, over medium heat until fragrant, about 1 minute. Add kale. Cook, stirring, about 2 minutes. Add rice and broth. Bring almost to a boil. Simmer for 8 minutes. Stir in pork and peppers. Simmer for 2 minutes. Serve sprinkled with sesame seeds. Makes 2 servings.
[b]Nutritional Info:[/b]
Per serving: 257 calories
13 g fat (2 g saturated)
173 mg sodium
16 g carbs
1 g fiber
19 g protein