• 2 cups low sodium chicken broth
• 2 cups water
• 2 cups rice, uncooked
• 2 Tbs. vegetable oil
• 2 cups frozen broccoli cuts
• 1 cup thinly sliced carrots
• 1/4 cup onions, minced
• 1 tsp. garlic powder
• 1/2 cup canned mushrooms, drained
• 1-1/2 lbs. lean ground pork
• 1/4 cup soy sauce

Heat chicken broth and water to a boil in a saucepan. Add rice and return to a boil. Reduce heat and simmer until tender, about 13-15 minutes. Meanwhile, heat half the oil in a skillet. Add broccoli, carrots, onions, and garlic powder. Cook until crispy, about 5 minutes. Remove from skillet. Add mushrooms to skillet and cook for a minute and add to the vegetables. Set aside. Heat rest of oil in the skillet. Add ground pork. Cook until pork is no longer pink, about 10 minutes. Drain. Add soy sauce and mix. Add vegetables and mushrooms. Cook until heated, about 2 minutes. Serve over the cooked rice.

Per serving: calories 737, fat 18.7g, 23% calories from fat, cholesterol 106mg, protein 48.7g, carbohydrates 92.4g, fiber 7.9g, sugar 5.3g, sodium 1202mg, diet points 15.2.

Dietary Exchanges: Milk: 0.0, Vegetable: 2.2, Fruit: 0.0, Bread: 4.5, Lean meat: 4.2, Fat: 1.5, Sugar: 0.0, Very lean meat protein: 0.0

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