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Rice and pork pilaf
This dish is a great way to add nutritious fibre to your family's day. Made with long grain rice, hearty lentils, shredded cabbage and tender ground pork, this one-pot recipe comes together in under 45 minutes.
SERVES
4
TO
6
Ingredients
- 1 tablespoon (15 ml) canola oil
- 1 large onion, sliced
- 1/2 lb (240 g) ground pork
- 2 cloves garlic, chopped
- 1 cup shredded cabbage (approximately 1/4 head )
- 1 tablespoon (15 ml) soy sauce
- 1 tablespoon (15 ml) brown sugar
- Chilli flakes, to taste
- 1 3/4 cups water (425 ml)
- 1/2 cup red lentils (125 ml)
- 1 cup long grain rice (250 ml)
- 1/2 cup frozen peas (125 ml)
Directions
- In a medium deep skillet with a cover (or frying pan) cook sliced onions in canola oil for five to six minutes over medium heat until golden brown.
- Add the ground pork and continue to cook until the meat is golden about four to five minutes.
- Add shredded cabbage and garlic and stir to blend. Cover for a few minutes to soften the cabbage.
- Add soy sauce, brown sugar, chilli flakes, water, lentils, rice and peas and bring to a boil and cover. Reduce heat to low and simmer for 15 minutes. Remove from heat and let stand for five minutes.
- Divide among four to six bowls and enjoy!
