In a small pot, combine the rice, a big pinch of salt and 2 cups of water. Heat to boiling on high. Once boiling, cover and reduce the heat to low. Simmer 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Remove from heat and fluff the cooked rice with a fork. While the rice simmers, wash and dry the fresh produce. Peel and finely chop the ginger. Cut off and discard the mushroom stems; thinly slice the caps. Cut off and discard the root ends of the scallions; thinly slice the scallions, separating the white bottoms and green tops. Quarter the zucchini lengthwise, then thinly slice crosswise. Snap off and discard the stem end of each snow pea; pull off and discard the tough string that runs the length of the pod. Thinly slice the snow peas lengthwise. In a large bowl, combine the ground pork, breadcrumbs, ginger and half the sesame season with salt and pepper. Gently mix until just combined. Using your hands, form the mixture into 18 to 20 equal-sized meatballs.

In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Cook, turning occasionally, 6 to 8 minutes, or until browned on all sides and cooked through. Transfer to a plate, leaving any browned bits (or fond) in the pan. Add the mushrooms to the pan of reserved fond; cook on medium-high, stirring occasionally and scraping up any fond from the bottom of the pan, 4 to 5 minutes, or until the mushrooms are browned and crispy. Cook, stirring occasionally, 30 to 45 seconds, or until fragrant. to the pan of mushrooms and aromatics. Cook, stirring frequently, 5 to 6 minutes, or until the rice is lightly browned and the squash is tender. Stir in the soyseason with salt and pepper to taste. Transfer to a serving dish and set aside in a warm place. Wipe out the pan. In the same pan, combine the cookedCook on medium-high, occasionally spooning the glaze over the meatballs, 1 to 2 minutes, or until the meatballs are thoroughly coated and the glaze has reduced in volume by about half.

Transfer to a serving dish. Garnish the glazed meatballs with the green Serve with the finished Healthy Pork Fried Rice Recipe by Natalia Hancock, Senior Culinary Nutritionist Senior Culinary Nutritionist Natalia Hancock presents a healthy pork fried rice dish, containing 60% less fat than a typical recipe. Traditionally high in fat, sodium and refined carbohydrates, we made this typically unhealthy dish healthier and more nutritious by: Increasing the amount of vegetables (the dish now contains over 2 servings of vegetables) Using brown rice, a whole grain, instead of white rice Reducing the amount of oil used to sauté the rice Selecting a lean cut of pork, the pork tenderloin Reducing sodium by adding the tamari and incorporating other nutrient-dense seasonings such as garlic, ginger and cilantro Our "recipe revamp" resulted in the dish containing 44% fewer calories, 67% less saturated fat and 67% less sodium. Vitamin C content was increased by 989% and selenium by 27%.

1 cup dry white wine ⅓ cup Dijon mustard ¼ cup garlic, minced 1 tsp black pepper ⅓ cup low sodium soy saucebest wine offers this christmas 1 ¼ lbs pork lointhe best wine in new zealand 2 cups brown rice, long grain, uncookedtop 10 wine quotes 4 cups chicken stock, low sodiumbest private wine rooms nyc 1 cup carrot, gratedthe best wine tasting experience 1 ½ cups Napa cabbage, sliced thinlythe best white wine in new zealand

2 tbsp ginger root, minced 2 tbsp garlic, minced ⅛ tsp sea salt 1 ½ cups peas, frozen or fresh 2 tbsp low sodium soy saucetop 5 wine in france 2 tbsp rice wine vinegarbest italian wines of 2015 2 tbsp canola oilbest monthly wine club gift 1 tsp sesame oil ¼ tsp black pepper 2 tbsp cilantro, chopped Combine all marinade ingredients and let sit for at least 1 hour. Cook the rice using stock (for best results, allow the rice to cool on a sheet pan prior to sautéing). Pre-heat oven to 350˚F. Remove pork from marinade and place in a roasting pan. Roast for 35 minutes, or until a thermometer inserted in the center registers 145°F. Let pork sit 5 to 10 minutes prior to chopping (½” cubes).

Heat canola oil in a large sauté pan over high heat. Sauté ginger, shallots and garlic for 1 minute. Add carrots and cabbage and continue to sauté (2-3 min). Add the cooked rice, stirring (2-3 min). Season the rice with soy sauce, rice vinegar and sesame oil, and combine. Lastly, add in the peas and chopped pork, and let cook for 1 minute. Garnish with scallions and cilantro. Nutritional information per serving: April 18, 2017 by Anna Lin, Dietetic Intern Are you avoiding cholesterol because it may increase your risk of cardiovascular disease? Dietetic Intern Anna reviews most recent scientific research and dietary guidelines to help you understand more clearly about dietary cholesterol. Learning the Facts About Gut Health April 18, 2017 by Yael Akilov, Dietetic Intern Dietetic Intern Yael Akilov explains the functions of gut microbiome and gives sources of prebiotics and probiotics that could help your overall health. Follow us on Twitter