Wild Pork & Broccoli Skillet

    1 lb pork tenderloin, cut into stir-fry strips
    1/2 cup chopped onion
    1/2 cup chopped celery
    1/2 cup chopped green pepper
    2 tbsp canola oil
    1 can (10.75 oz) cream of mushroom soup
    1 cup Sargento® Traditional Cut Shredded Sharp Cheddar Cheese
    1 pkg (9 oz) frozen Green Giant® Steamers Broccoli Cuts, prepared as directed on pkg
    2 cups cooked wild rice
    1 cup slivered almonds, toasted

In large skillet, cook pork, onion, celery, and green pepper in oil. Stir in remaining ingredients except almonds; heat through. Top with almonds.

6 servings

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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