One Skillet Ground Pork with Mushrooms and Rice

6
Easy
Dinner

Characteristics

Without nuts High Omega 3

Nutritional Facts Per Serving

340
Calories
21 g
Protein
35 g
Carbs
3 g
fiber
Show all nutrition facts

Nutritional Facts

1 6
  • Amount For Serving % Daily Value
  • Calories 340
  • Lipides 14 g
    • Saturated fat  4.5 g
  • Cholesterol 50 mg
  • Sodium  430 mg
  • Carbs 35 g
    • fiber  3 g
    • Sugar  2 g
  • Protein 21 g

Ingredients

  • 2 tbsp (30 mL) olive oil, divided
  • 1/2 lb (250 g) sliced mushrooms
  • 1 lb (500 g) ground pork
  • 2 tsp (10 mL) chopped fresh thyme
  • 3 cloves garlic, minced
  • 2 cups (500 mL) Compliments Frozen Diced Butternut Squash, thawed, or diced fresh squash
  • 1 cup (250 mL) basmati rice
  • 2 cups (500 mL) reduced sodium vegetable broth
  • 1/4 tsp (1 mL) each salt and pepper
  • 2 cups (500 mL) firmly packed Compliments Organic Baby Spinach
  • 1 tsp (5 mL) grated lemon zest
  • 4 tsp (20 mL) lemon juice
  • 1/4 cup (60 mL) grated Parmesan cheese

Method

  1. Heat 1 tbsp (15 mL) oil in large skillet over medium heat. Cook mushrooms 5 min. until golden. Transfer to plate. 
  2. Heat remaining oil in same skillet. Add pork, thyme and garlic. Cook 5 to 7 min., breaking up pork into small pieces, until golden brown. Stir in butternut squash and rice; cook 2 min. Stir in broth, salt and pepper; bring to a boil. Add reserved mushrooms (and juices) back into skillet. Reduce heat to low. Cook, covered, 15 to 18 min. until squash and rice are tender and liquid is absorbed.
  3. Stir in spinach, lemon zest and juice. Remove from heat; keep covered. Let stand 10 min., fluff with fork. Sprinkle with Parmesan to serve.
Tips:
  • Swap other greens such as baby kale or chopped chard for the baby spinach.
  • Use leftover rice mixture to fill mini or large Portobello mushroom caps. Top with more cheese and bake for quick lunch or appetizer. 
  • Substitute ground pork with turkey.
  • Substitute rice with quinoa. 

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