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 servingsNutrition Facts
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Recipe compliments of the Minnesota Cultivated Wild Rice Council