Curried Wild Rice and Pork Cutlets

Curried Wild Rice and Pork Cutlets
Servings: 4 Prep 20 mins Cook 1 hr 30 mins


  • 2 1/2 cups water
  • 1 cup wild rice
  • 3 teaspoons curry powder
  • 1 1/4 teaspoons salt
  • 1 tablespoon vegetable oil
  • 1 pound boneless pork cutlets, 1/2- to 3/4-inch thick
  • 1/4 teaspoon ground black pepper
  • 2 large green onions, cut in 1-inch pieces (about 1 cup)
  • 1 can (11 ounces) Mandarin oranges, drained and juice reserved
  • Orange juice, as needed
  • 1 tablespoon cornstarch
  • 1 package (8 ounces) frozen sugar-snap peas
  • 1/2 cup golden raisins

Make It

1. Bring water, rice, 1-1/2 teaspoons of curry powder and 1 teaspoon of salt to boiling in large skillet over high heat. Reduce heat to low; cover and simmer 50 to 60 minutes or until rice is tender and liquid is absorbed. Remove to bowl and keep warm.

2. Heat oil in same skillet over medium-high heat. Sprinkle pork cutlets with remaining 1/4 teaspoon salt and the pepper. Add to skillet; saute 4 minutes per side or until golden. Remove to bowl with rice.

3. Reduce heat to medium. Add green onion and remaining 1-1/2 teaspoons curry powder; saute 4 minutes, until onion is limp.

4. Set drained orange sections aside. Add enough orange juice to reserved Mandarin orange liquid to equal 1 cup. Whisk juice mixture and cornstarch in small bowl until well blended. Add to skillet. Bring to boiling; cook, stirring constantly, 2 to 3 minutes or until clear and thickened.

5. Add peas and raisins to skillet. Return to boiling; cook 4 minutes.

6. Return pork and rice to skillet with orange sections. Heat through.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 524, Fat, total (g): 12, chol. (mg): 73, carb. (g): 72, pro. (g): 36, sodium (mg): 740, Percent Daily Values are based on a 2,000 calorie diet.