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.

Nutrition 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. Powered by

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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