One-Skillet Ground Pork with Mushrooms & Rice

  • Prep Time 15 min
  • Total Time 1 h
  • Serves: 6

Ingredients

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

Directions

  • Step 1

    Heat 1 tbsp (15 mL) oil in large skillet over medium heat. Cook mushrooms 5 min. until golden. Transfer to plate.

  • Step 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.

  • Step 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.

Tip

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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Nutrition Facts

  • Nutrition Description Per serving (1/6 of the recipe):
  • Calories 340
  • Fat 14 g
  • Saturated Fat 4.5 g
  • Carbs 35 g
  • Sugar 2 g
  • Protein 21 g
  • Cholesterol 50 mg
  • Fibre 3 g
  • Sodium 430 mg