3/4 cup short-grain brown rice (TRY: Lundberg Organic Brown Short Grain Rice)
1/4 tsp sea salt
2 tbsp reduced-sodium tamari
2 tbsp fresh pineapple or orange juice
2 tbsp raw honey
1 tbsp rice vinegar
1 tsp toasted sesame oil
Olive oil cooking spray
1 lb ground pork
1 1/2 cups chopped pineapple, dried on paper towels
1 tbsp peeled and chopped fresh ginger (1-inch piece)
4 scallions, sliced
1/4 cup packed fresh cilantro leaves
2 red chiles (such as Fresno), thinly sliced, optional
In a small saucepan, bring milk and 3/4 cup water to a boil. Stir in rice and salt. When liquid returns to a simmer, reduce heat to low, cover and cook until liquid is absorbed, about 50 minutes. Remove from heat and keep covered for 10 minutes.
In a small bowl, whisk together tamari, pineapple juice, honey, vinegar and oil; set aside. Heat a large skillet on medium-high and mist with cooking spray. Add pork and cook, stirring frequently and crumbling with a spatula, until no longer pink, 6 to 7 minutes. Transfer to a paper towel–lined plate to drain. Lightly press another paper towel over pork.
Carefully wipe out skillet with paper towels. Return skillet to stove top, mist with cooking spray and heat to just above medium. Add pineapple and cook until very lightly browned, stirring occasionally, 2 to 3 minutes. Stir in ginger and cook until softened, about 30 seconds. Return pork to skillet, increase heat to medium high and add tamari mixture. Simmer, stirring occasionally, until sauce is reduced slightly, 1 to 2 minutes. Remove from heat and stir in scallions. Divide rice and pork among individual plates and top with cilantro and chiles (if using).
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