Wild Rice and Pork Salad

  • Yield: 6 to 8 servings


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
2cups chopped cooked pork tenderloin (about 1 1/4 pounds)
1/4cup low-sodium soy sauce
1/4cup seasoned rice vinegar
2tablespoons olive oil
1teaspoon 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.

Nutritional Info *per serving

  • Calories 389
  • Fat 7.3g
  • Saturated Fat 1.6g
  • Cholesterol 42mg
  • Sodium 1000mg
  • Carbohydrate 57.9g
  • Protein 23.3g