Vietnamese Pork & Broccoli "Rice" Bowls

Rating: 3.6 stars
7 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1

Broccoli gets a whirl in your food processor, with rice-like results, in this healthy dinner recipe. Serve with hot sauce and limes for an extra kick.

Christine Burns Rudalevige
Source: EatingWell Magazine, September/October 2017

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Recipe Summary test

active:
50 mins
total:
50 mins
Servings:
4

Nutrition Profile:

Nutrition Info
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Ingredients

Directions

  • Combine water and brown sugar in a bowl; stir until the sugar dissolves. Add lime juice, vinegar, fish sauce and chile pepper to taste. Set aside.

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  • Peel the broccoli stems. Coarsely chop all the broccoli. Pulse in a food processor into rice-size pieces.

  • Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the broccoli "rice" and 1/4 teaspoon salt. Cook, stirring occasionally, until softened, 4 to 6 minutes. Divide among 4 bowls; cover to keep warm.

  • Wipe out the pan. Add the remaining 1 tablespoon oil and pork and cook over medium-high heat, stirring and breaking up, until browned, 3 to 5 minutes. Stir in garlic, ginger and the remaining 1/4 teaspoon salt. Cook for 1 minute. Remove from heat. Stir in herbs, shallot and 1/2 cup of the reserved sauce.

  • To serve, top each bowl of broccoli rice with equal portions of the pork mixture, bell pepper, carrot, cucumber and peanuts. Serve with the remaining sauce.

Nutrition Facts

Serving Size: 1 1/3 cups
Per Serving:
422 calories; protein 31.8g; carbohydrates 30g; dietary fiber 6.6g; sugars 13.3g; fat 22.6g; saturated fat 5.2g; cholesterol 65.8mg; vitamin a iu 6496.3IU; vitamin c 145.2mg; folate 120.4mcg; calcium 123.4mg; iron 3.1mg; magnesium 90.9mg; potassium 998.4mg; sodium 700mg; added sugar 7g.
Exchanges:

3 vegetable, 1/2 other carbohydrate, 3 lean meat, 3 fat

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