Savory Garlic Pork & Broccoli Rice Bowls

Rinse 1.5 cups of uncooked long-grain white rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice, 3 cups of water, and a pinch of salt. Bring to a boil over high heat, then reduce the heat to low, cover with a tight-fitting lid, and simmer for 15 minutes. Remove from the heat and let it rest, covered, for 5 minutes.

While the rice cooks, prepare the vegetable. Place 4 cups of raw broccoli florets in a steamer basket over boiling water. Cover and steam for 5 minutes until tender-crisp and bright green, then set aside.

Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add 3 lb of raw ground pork, breaking it up with a wooden spoon or spatula as it cooks. Sauté for 8 to 10 minutes until the pork is thoroughly browned and no pink remains.

Carefully drain any excess fat from the skillet. Season the cooked pork with 1.5 teaspoons of garlic salt, 1.5 teaspoons of onion powder, and 1/2 teaspoon of black pepper. Stir well for 1 minute to evenly distribute the seasonings.

Divide the cooked pork in half. Transfer half of the seasoned pork (approximately 1.5 lb) to an airtight container, let it cool slightly, and store it in the refrigerator to be repurposed for Day 7's Italian pasta.

To assemble, fluff the cooked white rice with a fork and divide it among 4 bowls. Top each bowl with the remaining half of the seasoned pork and the steamed broccoli florets. Serve immediately.