Wild Rice and Pork Salad

Kitchen Tested
  • Yield 6 to 8 servings

A great way to use leftover pork.


2 -- (6-ounce) packages long-grain and wild rice
1 -- (6-ounce) package frozen snow pea pods
1 -- (8-ounce) can sliced water chestnuts, drained
1 -- (11-ounce) can mandarin orange segments in water, drained
2 cups chopped cooked pork tenderloin (about 1 1/4 pounds)
1/4 cup low-sodium soy sauce
1/4 cup seasoned rice vinegar
2 tablespoons olive oil
1 teaspoon ground ginger


  1. Prepare rice according to package directions, omitting any oil and salt; set aside.
  2. Prepare pea pods according to package directions; set aside.
  3. In a large bowl, combine cooked rice, pea pods, water chestnuts, oranges and pork, tossing well.
  4. In a small bowl, whisk together soy sauce, vinegar, oil and ginger.  Pour over rice salad and gently toss.  Cover and refrigerate at least 2 hours.



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