Southeast Asian Wild Rice Pork Bowl

Donna Scarano, East Hanover, NJ
2019 wild rice recipe contest finalist

    1 cup chopped onion
    4 cloves garlic, minced
    3 tsp ground ginger
    1 tsp cayenne pepper
    5 tbsp canola oil, divided
    1 cup lite coconut milk
    ½ cup Crystal Farms® Original Cream Cheese
    ½ cup each: soy sauce and water
    3 tbsp maple syrup
    ½ tsp ground coriander
    2 lbs pork tenderloin, cubed, salt and peppered
    1 pkg (9 oz) frozen baby peas, thawed
    1 tbsp Sriracha sauce
    4 cups cooked wild rice
    juice of 1 lime
    1 cup salted peanuts, crushed

In large skillet, sauté first 4 ingredients in 2 tbsp oil until softened; reduce heat. Add coconut milk, cream cheese, soy sauce, water, syrup, and coriander; stir to combine; set aside. In same skillet, cook pork in 3 tbsp oil until brown; add cream cheese mixture. Stir in peas and Sriracha. Reduce heat; cook until pork is done. Stir in wild rice and lime juice; top with peanuts.

8 servings

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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