PORK TENDERLOINS WITH WILD RICE
Apricots say sweet things to earthy herbs in this gravy-licious meal. Remember this recipe-it's worthy of a weekend celebration. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- Make a lengthwise slit down the center of each tenderloin to within 1/2 in. of bottom. Open tenderloins so they lie flat; cover and flatten to 3/4-in. thickness., Prepare rice according to package directions. In a small bowl, combine the rice, vegetables, apricots, parsley and seasonings. , Remove covering; spread rice mixture over meat. Close tenderloins; tie with kitchen string. Place in an ungreased 15x10x1-in. baking pan. Bake, uncovered, at 425° for 15 minutes., Meanwhile, in a small saucepan, combine the water, gravy mix, mustard and sage. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in parsley., Brush 2 tablespoons gravy over tenderloins. Bake 10-15 minutes longer or until a thermometer reads 160°. Let stand for 15 minutes. Discard string; cut each tenderloin into 9 slices. Serve with remaining gravy.
Nutrition Facts : Calories 293 calories, Fat 6g fat (2g saturated fat), Cholesterol 84mg cholesterol, Sodium 803mg sodium, Carbohydrate 25g carbohydrate (7g sugars, Fiber 2g fiber), Protein 32g protein.
WILD RICE AND PORK LOAF
Make and share this Wild Rice and Pork Loaf recipe from Food.com.
Provided by Lisa1
Categories Pork
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 350 degrees.
- Combine all ingredients and mix well.
- Press mixture evenly into a loaf pan.
- Bake uncovered 1 to 1 ¼ hours.
- Let stand 5 to 10 minutes before serving.
Nutrition Facts : Calories 450.9, Fat 29.5, SaturatedFat 11.8, Cholesterol 191.9, Sodium 224.7, Carbohydrate 7.7, Fiber 0.7, Sugar 1.1, Protein 36.6
MANDARIN PORK AND WILD RICE
Mandarin oranges add a splash of color and citrus flavor to this tasty entree shared by Melanie Gable of Roseville, Michigan. With just a few minutes of prep, it's a complete meal in a flash.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Sprinkle pork with pepper and salt. In a large skillet, brown pork in oil. Meanwhile, drain oranges, reserving juice; set oranges aside. , Add the water, rice mix with contents of seasoning packet, onions and reserved juice to the skillet. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until meat is no longer pink and liquid is absorbed. Stir in oranges; heat through.
Nutrition Facts : Calories 417 calories, Fat 12g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 708mg sodium, Carbohydrate 45g carbohydrate (13g sugars, Fiber 2g fiber), Protein 32g protein.
WILD RICE MEAT LOAF
I've shared this recipe with many friends. The unique, hearty meat loaf is full of surprises - tangy wild rice and pockets of cheddar cheese make it extra special. Even so, it's not that tricky to prepare...try it and see! -Genie Lang, Jamestown, North Dakota
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the first nine ingredients. Crumble beef over mixture and mix well. , Firmly press into a greased 9x5-in. loaf pan. Bake, uncovered, at 350° for 70 minutes. Cover with foil during the last 15 minutes if the top is browning too quickly.
Nutrition Facts : Calories 504 calories, Fat 20g fat (11g saturated fat), Cholesterol 157mg cholesterol, Sodium 932mg sodium, Carbohydrate 48g carbohydrate (3g sugars, Fiber 3g fiber), Protein 32g protein.
PORK AND CABBAGE WITH WILD RICE AND SPICED APPLE
You'll never want to cook cabbage any other way. Roasting the purple cabbage is not just super easy, but it keeps the pretty purple vibrant.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 13
Steps:
- Position an oven rack in the top third of the oven and preheat to 425 degrees F. Prepare the wild rice as per package instructions (discarding any included flavor packets). Keep warm and set aside.
- Meanwhile, toss the cabbage, garlic, 1 tablespoon of the oil, 1 tablespoon of the vinegar, 1/4 teaspoon salt and a few grinds of pepper together on a baking sheet. Spread out leaving room for the pork tenderloin in the center.
- Sprinkle the pork with 3/4 teaspoon of the apple pie spice, 1/2 teaspoon salt and a few grinds of pepper. Heat the remaining 1 1/2 teaspoons oil in a large nonstick skillet. Add the pork and cook, turning as needed, until brown on all sides, about 5 minutes. Place on the baking sheet and brush the top and sides of the pork with 2 teaspoons of the mustard. Roast until the cabbage is tender and the internal temperature of the pork registers 145 degrees F on an instant-read thermometer, 25 to 30 minutes. Transfer the pork to a cutting board to rest for a few minutes and then slice. Toss the parsley with the cabbage.
- Toss the apples with the remaining 1/4 teaspoon apple pie spice. For the sauce, stir together the sour cream and the remaining 2 teaspoons mustard and 1 teaspoon vinegar. Divide the rice, cabbage, pork and apples evenly among four dinner plates. Spoon the sauce over the pork. Serve each with a glass of milk.
PORK AND WILD RICE SALAD
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- 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. Drain; rinse under cold water.
- Meanwhile, toss the carrots with the cinnamon, 1 tablespoon vinegar, and salt and pepper to taste in a bowl. Sprinkle the pork with 1/4 teaspoon each salt and pepper. Heat the olive oil in a large ovenproof skillet over medium-high heat. Add the pork and brown all over, 5 minutes. Add the carrots and cook 2 minutes. Transfer the skillet to the oven; roast until a thermometer inserted into the pork registers 150 degrees F, 8 to 10 minutes. Transfer the pork to a cutting board.
- 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. 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.
Nutrition Facts : Calories 433, Fat 16 grams, SaturatedFat 3 grams, Cholesterol 76 milligrams, Sodium 413 milligrams, Carbohydrate 42 grams, Fiber 8 grams, Protein 32 grams
WILD RICE MEATLOAF
This is a great twist on regular meatloaf. This is very unique and hearty. It's full of tangy wild rice and pockets of cheddar cheese.CHEDDAR CHEESE
Provided by southern chef in lo
Categories Rice
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Combine all the ingredients in a large bowl; mix well.
- Firmly press into a greased 9 x 5 x 3-inch loaf pan.
- Bake uncovered at 350°F for 70 minutes. Cover with foil during the last 15 minutes if you think the top is browning too quickly.
WILD RICE AND PORK SOUP
Very simple, very tasty..good for your soup with wild rice (which is actually a grain), pork and beans. Great for a cold dreary day
Provided by CookbookCarrie
Categories Clear Soup
Time 35m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- cook wild rice according to package directions, so that you yield 1°C Saute pork and onions in oil in a large dutch oven over medium heat for about 5 minutes, until onions get transparent and pork is lightly brown.
- Stir in everything else, except parsley.
- Simmer for 20-25 minutes.
- Serve steaming hot with parsley sprinkled on top.
Nutrition Facts : Calories 379.8, Fat 7, SaturatedFat 1.9, Cholesterol 41.3, Sodium 481.3, Carbohydrate 52.3, Fiber 9.5, Sugar 2.4, Protein 27.8
LENTIL AND WILD RICE LOAF
We frequently make this for Thanksgiving or Christmas for the vegetarians in the family. It's very nutritious and yummy and it goes great with the rest of the traditional holiday meal. You can make it ahead of time and then just pop it in the oven to heat up before the meal. Always serve it with the cashew gravy recipe I'm about to post separately. I'm not sure of where this recipe originated, but I got it from my sister years ago. I apologize for the some of the amount guestimates on the broth and spices as it's been a while since I've made it and we never had a real recipe, it's just scribbled on a piece of paper.
Provided by Sandy in California
Categories Brown Rice
Time 2h
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Put lentils, brown and wild rice and veggie broth in a covered pan. Get it boiling on a higher heat and then turn down to low and cook until the rice is cooked and the liquid is absorbed, but the result is still somewhat wet and mushy, not dry. This will be approximately an hour. I usually watch this as it's cooking and add more broth as needed.
- While lentils and rice are cooking, heat oil in a separate pan and saute onions, garlic and carrot. Add steamed broccoli, cook another minute and then season with basil, salt and pepper to taste. This will be mixed with the other ingredients, so you'll want to be a bit generous with the spices.
- Add the lentil/rice mixture to the vegetable mixture when both are done. Add cashews. Mix everything together well.
- Put mixture into a greased loaf pan.
- Bake at 350 for 30 minutes covered and 15 minutes uncovered.
- Serve with Cashew Gravy.
Nutrition Facts : Calories 279.9, Fat 10.8, SaturatedFat 1.8, Sodium 101.8, Carbohydrate 39, Fiber 6.3, Sugar 3.9, Protein 9.8
WILD RICE-STUFFED PORK LOIN
This recipe features wild rice and apricot stuffing tucked inside a tender pork roast. -Kim Rubner, Worthington, Iowa
Provided by Taste of Home
Categories Dinner
Time 1h50m
Yield 10 servings.
Number Of Ingredients 14
Steps:
- To butterfly pork roast, cut a lengthwise slit down the center of the pork loin to within 1/2 in. of bottom. Open loin so it lies flat. On each half, make another lengthwise slit down the center to within 1/2 in. of bottom. Flatten to 1/4-in. thickness. , Sprinkle with salt, garlic powder and pepper., In a large bowl, combine the rice, apricots, onion, celery, parsley, sage, thyme and broth. Spread stuffing evenly over pork, 1/4 to 1/2 in. thick. Roll up jelly-roll style, starting with a long side. Tie the roast at 1-1/2 to 2-in. intervals with kitchen string. Place the remaining stuffing in a greased shallow 2-qt. baking dish; set aside., Bake roast, uncovered, at 350° 1 hour. Remove roast from oven; carefully remove string. Place bacon strips over top of roast, overlapping slightly. Bake until bacon is browned and crisp and a thermometer reads 160°, 30-45 minutes longer. If needed, broil 4 in. from heat until bacon reaches desired crispness. Meanwhile, cover and bake remaining stuffing until heated through, about 30 minutes., Let roast stand for 10 minutes before slicing. If desired, brush with apricot preserves before slicing.
Nutrition Facts : Calories 436 calories, Fat 20g fat (7g saturated fat), Cholesterol 109mg cholesterol, Sodium 547mg sodium, Carbohydrate 23g carbohydrate (10g sugars, Fiber 3g fiber), Protein 41g protein.
INSTANT POT MEAT LOAF
I used to make this pressure-cooker meat loaf a lot when my kids were growing up and I was working. It's easy to make and a family favorite. Several loaves can be made ahead and frozen for busy weeks. Thaw a loaf in the refrigerator overnight and then it's ready to cook. -Kallee Krong-Mccreery, Escondido, California
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the first 7 ingredients. Add beef and pork; mix lightly but thoroughly. On a 12x8 piece of foil, shape into a 8x5-in. loaf. Bring foil up around sides of loaf, but do not cover top of loaf. , Place trivet insert and 1 cup water in a 6-qt. electric pressure cooker. Place foil-wrapped loaf on trivet. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 45 minutes. , Let pressure release naturally for 10 minutes; quick-release any remaining pressure. A thermometer inserted in meat loaf should read at least 160°. Remove meat loaf from pressure cooker and top with barbecue sauce. Let stand 10 minutes before removing from foil and slicing.
Nutrition Facts : Calories 315 calories, Fat 21g fat (7g saturated fat), Cholesterol 131mg cholesterol, Sodium 678mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 0 fiber), Protein 25g protein.
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