Ingredients and Weight:
- Bone-in pork shoulder roast: 3 pounds
- Broccoli florets: 1 pound
- Long grain rice: 2 cups
- Chicken broth: 3 cups
- Butter: 1/4 cup
- Onion, chopped: 1
- Garlic, minced: 2 cloves
- Salt and black pepper: to taste
Preparation Time:
30 minutes
Cooking Time:
1 hour 30 minutes
Difficulty Level:
2
Preparation Method Steps:
- Preheat oven to 350°F (175°C).
- Season the pork roast with salt and pepper. Heat the butter in a large Dutch oven over medium heat. Brown the pork on all sides. Remove from the pot and set aside.
- Add the onion to the pot and cook until softened. Add the garlic and cook for 1 minute more.
- Stir in the rice and cook for 2-3 minutes until the grains become translucent.
- Add the chicken broth and bring to a boil.
- Place the pork roast back in the pot. Nest the broccoli florets around the pork.
- Cover the pot and bake for 1 hour 15 minutes, or until the pork is tender and the rice is cooked.
- Remove from the oven and let stand for 10 minutes before serving.
Nutritional Information:
Per serving:
Calories: 450
Fat: 15g
Carbohydrates: 50g
Protein: 30g
Dish Characteristics:
- Savory and comforting
- Balanced combination of protein, vegetables, and carbohydrates
- Perfect for a hearty meal on a cold night
- Can be easily customized with different vegetables or spices
User Comments:
- "This was an amazing dish! The pork was so tender and the broccoli was perfectly cooked. The rice soaked up all the delicious flavors."
- "I made this for my family and they loved it. It was so flavorful and easy to prepare."
- "I added some carrots and celery to the dish for extra nutrition. It was a great way to get my kids to eat their vegetables."
Special Precautions and Tips:
- Use a bone-in pork roast for added flavor.
- Do not overcook the pork, as it will become dry and tough.
- Cover the pot during baking to prevent the dish from drying out.
- Serve immediately for best results.
