• In a small pot, combine rice, half the stock concentrates, 3⁄4 cup water (1 1⁄2 cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.

• While rice cooks, wash and dry produce. • In a large bowl, whisk together mayonnaise, vinegar, 1 tsp sugar, and 1⁄2 tsp salt until combined (use 2 tsp sugar and 1 tsp salt for 4 servings). • Add kale mix and toss until evenly coated. Refrigerate until ready to serve.

• Pat pork* dry with paper towels; season all over with salt and pepper. • Heat a drizzle of oil in a large, preferably nonstick, pan over medium heat. Add pork; cover with a lid and cook, turning occasionally, until browned all over and cooked through, 15-20 minutes. (If pork begins to brown too quickly, lower the heat!) • Turn off heat; transfer pork to a cutting board and tent with foil to keep warm. • Wipe out pan. Swap in chicken* for pork. Cook until browned and cooked through, 4-6 minutes per side.

• In a small bowl, whisk together jam, mustard, remaining stock concentrate, and 1⁄4 cup water (1/3 cup for 4 servings). • Heat pan used for pork over medium- high heat. Add glaze mixture and bring to a simmer. Cook, stirring occasionally, until thickened, 1-2 minutes. • Turn off heat. Stir in 1 TBSP butter (2 TBSP for 4) until melted. Taste and season with salt and pepper if desired.

• Fluff rice with a fork. • Slice pork crosswise. Cut chicken crosswise.

• Divide rice, slaw, and pork between plates in separate sections; spoon glaze over pork. Serve. Chicken is fully cooked when internal temperature reaches 165°.