Pork & Wild Rice Chutney Salad

Roxanne Chan, Albany, CA
2011 wild rice recipe contest finalist

    1 lb pork tenderloin, cut in bite-size pieces
    1 tbsp canola oil
    3 cups cooked wild rice
    1 cup chopped tomato
    1 orange, peeled, chopped
    1 banana, peeled, sliced
    1 pkg (7.5 oz) frozen Green GiantĀ® Simply SteamĀ® Green Beans & Almonds, prepared as directed on pkg, drained, reserve almonds
    1/4 cup chopped green onion
    1/4 cup snipped mint
    1/4 cup minced crystallized ginger
    1/4 cup pumpkin seeds
    1/3 cup mango chutney
    2 tbsp olive oil
    1 tbsp lime juice

In medium skillet, saute pork in oil. In large bowl, lightly toss all ingredients.

6 servings

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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