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 Giant® Simply Steam® 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.

Recipe compliments of the Minnesota Cultivated Wild Rice Council