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. 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.



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