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. Cook rice per the usual instructions, but do not include any oil or salt. Set aside when finished.
  2. Cook pea pods according to the usual directions.
  3. Mix cooked rice, pea pods, water chestnuts, oranges and pork, tossing well.
  4. Combine soy sauce, vinegar, oil and ginger and whisk until thoroughly combined. Pour over rice salad, mix, and refrigerate for 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