MY RECTANGULAR GROUND PORK-ROSEMARY-CURRY BURGER with BROWN BASMATI RICE, FRESH CORN, BROCCOLI and AVOCADO
Sounds like if I spent hours in the kitchen making this meal. The truth is, it was fast and easy. First, I didn’t know what to cook, so I decided to tour my freezer, fridge and panty. I found ground pork, corn, avocado and broccoli in my fridge, I seasoned the pork and refrigerated it until I decided how to put this meal together with the other findings. In my pantry I found brown basmati rice, so I got it; rectangular pork burgers, basmati rice avocado and corn. Bingo!
Approx. Prep and Cook Time: 30 Minutes
Approximate Cost: $8.03 or $4.01 per serving
Difficulty Level: Easy
Allergens, Other: Gluten Free
½ lb. ground pork ($2.50)
1 tbsp. Rosemary Garlic seasoning (.20)
1 tsp. curry powder (.15)
1 ½ tbsp. Angie’s basting olive oil (.45)
2 corn ears ($1.00)
1 c. broccoli florets ($1.00)
1 Seeds of Change Brown Basmati Rice ($2.48)
1 avocado ($1.25)
Season the pork with 1 tbsp. Rosemary Garlic seasoning, 1 tsp. curry powder and 1 ½ tbsp. my basting olive oil. Refrigerate.
Clean well and in a saucepan with water, cook the corn on medium heat until tender.
Add the broccoli to the corn boiling water, cook for about 3 to 4 minutes until bright green.
When the corn and broccoli are done, sauté the burgers in their marinate until golden brown.
While the burgers cook, microwave the rice for 1 minute, 30 second, and slice the avocado.
You are now ready to plate. Enjoy!
ABOUT THE Author
I am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler.