Pork and Wild Rice Salad

Pork and Wild Rice Salad
Pork and Wild Rice Salad is a gluten free main course. This recipe serves 4. One portion of this dish contains roughly 28g of protein, 16g of fat, and a total of 406 calories. This recipe covers 28% of your daily requirements of vitamins and minerals. If you have garlic, carrots, converted rice blend, and a few other ingredients on hand, you can make it. To use up the pecans you could follow this main course with the Bourbon Cake with Pecans: A Southern Classic as a dessert. From preparation to the plate, this recipe takes approximately 35 minutes.

Instructions

1
Preheat the oven to 400 degrees F. Bring a pot of water to a boil, add the rice and cook until tender, 15 to 20 minutes.
Ingredients you will need
WaterWater
RiceRice
Equipment you will use
OvenOven
PotPot
2
Drain; rinse under cold water.
Ingredients you will need
WaterWater
3
Meanwhile, toss the carrots with the cinnamon, 1 tablespoon vinegar, and salt and pepper to taste in a bowl.
Ingredients you will need
Salt And PepperSalt And Pepper
CinnamonCinnamon
CarrotCarrot
VinegarVinegar
Equipment you will use
BowlBowl
4
Sprinkle the pork with 1/4 teaspoon each salt and pepper.
Ingredients you will need
Salt And PepperSalt And Pepper
PorkPork
5
Heat the olive oil in a large ovenproof skillet over medium-high heat.
Ingredients you will need
Olive OilOlive Oil
Equipment you will use
Frying PanFrying Pan
6
Add the pork and brown all over, 5 minutes.
Ingredients you will need
PorkPork
7
Add the carrots and cook 2 minutes.
Ingredients you will need
CarrotCarrot
8
Transfer the skillet to the oven; roast until a thermometer inserted into the pork registers 150 degrees F, 8 to 10 minutes.
Ingredients you will need
PorkPork
Equipment you will use
Kitchen ThermometerKitchen Thermometer
Frying PanFrying Pan
OvenOven
9
Transfer the pork to a cutting board.
Ingredients you will need
PorkPork
Equipment you will use
Cutting BoardCutting Board
10
Whisk the yogurt, pecans, garlic, the remaining 1 tablespoon vinegar, 1 tablespoon water, 1/4 teaspoon salt, and pepper to taste in a large bowl. Stir in the roasted carrots and pan drippings.
Ingredients you will need
CarrotCarrot
VinegarVinegar
GarlicGarlic
PecansPecans
PepperPepper
YogurtYogurt
WaterWater
SaltSalt
Equipment you will use
WhiskWhisk
BowlBowl
Frying PanFrying Pan
11
Add the greens, dried cranberries and rice and toss. Season with salt and pepper and divide among plates. Slice the pork and add to the salads.
Ingredients you will need
Dried CranberriesDried Cranberries
Salt And PepperSalt And Pepper
GreensGreens
PorkPork
RiceRice
12
Photograph by Christopher Testani
DifficultyHard
Ready In35 m.
Servings4
Health Score33
Magazine