MAKES: 4 SERVINGS
SERVING SIZE: 1 CUP
PREP: 25 MINS
COOK: 45 MINS
2 cups reduced-sodium chicken broth
1/2 cup water
1 cup uncooked regular brown rice
12 ounces coarsely ground lean pork
3 tablespoons lime juice
1 tablespoon fish sauce
1 teaspoon packed brown sugar
2 teaspoons crushed red pepper (optional)
3/4 cup loosely packed fresh mint leaves, torn in half
1/3 cup thinly sliced green onions, white and light green parts only
1/4 cup thinly sliced shallots (2 medium)
1/4 cup finely shredded carrot
- In a medium saucepan bring broth and the water to boiling. Stir in brown rice. Return to boiling; reduce heat. Simmer, covered, about 45 minutes or until rice is tender and liquid is absorbed. Remove 2 1/2 cups of the rice; cool completely. Reserve the remaining rice for another use.
- Meanwhile, in a large skillet cook ground pork over medium-high heat until brown, using a wooden spoon to break up meat as it cooks. Drain off fat.
- In a large bowl combine the 2 1/2 cups cooked rice, the cooked pork, lime juice, fish sauce, brown sugar, and, if desired, crushed red pepper. Stir in mint leaves, green onions, shallots, and carrot.
From the Test Kitchen
TO SERVE SALAD IN CABBAGE “CUPS:”
Rinse 4 cabbage leaves and pat dry with paper towels. Spoon about 1 1/2 cup of the pork mixture into each cabbage leaf “cup.”
Nutrition analysis per serving: 283 calories, 20 g protein, 20 g carbohydrate, 14 g total fat (5 g sat. fat), 58 mg cholesterol, 3 g fiber, 4 g total sugar, 42% Vitamin A, 29% Vitamin C, 709 mg sodium, 9% calcium, 21% iron
TO SERVE SALAD IN SPRING ROLL SKINS:
Working with one skin at a time, soak twelve 8 1/2-inch spring roll skins in a bowl of hot water about 15 seconds or until pliable; remove from water, letting excess water drip off. If desired, put one or two mint leaves down on the spring roll skins. Spoon about 1/2 cup of the pork mixture onto each spring roll skin; roll up skin. If desired, chill spring rolls before serving.
Nutrition analysis per serving: 397 calories, 21 g protein, 46 g carbohydrate, 14 g total fat (5 g sat. fat), 58 mg cholesterol, 4 g fiber, 3 g total sugar, 41% Vitamin A, 15% Vitamin C, 717 mg sodium, 8% calcium, 24% iron
Nutrition Facts (Minced Pork Salad with Rice and Mint)
Per serving: 277 kcal , 14 g fat (5 g sat. fat , 2 g polyunsaturated fat , 6 g monounsaturated fat ), 58 mg chol. , 705 mg sodium , 19 g carb. , 3 g fiber , 3 g sugar , 20 g pro.