Pork, Brown Rice, Cherry and Pecan Salad
Much of this one-dish luncheon or supper meal can be prepared ahead of time: Cook rice, section oranges, chop pecans and cherries, stir together dressing. Simply stir-fry pork at the last minute. Serve with warm dinner rolls.
4 boneless pork chops, thinly sliced
2 tablespoons vegetable oil - divided use
2 tablespoons lemon juice
2 teaspoons grated orange zest
2 teaspoons brown sugar
1/2 teaspoon salt
3 cups cooked brown rice
2 medium oranges, peeled and segmented
1/4 cup chopped toasted pecans
1/4 cup dried cherries, coarsely chopped
- Heat one tablespoon oil in large nonstick skillet over high heat. Stir-fry pork strips until lightly browned, about 4 to 5 minutes.
- In a small bowl stir together remaining oil, lemon juice, orange zest, sugar and salt.
- In a medium bowl, toss together rice, oranges, pecans and cherries with dressing.
- Arrange lettuce on a serving platter, mound rice in center, top with pork strips and garnish with extra chopped pecans, if desired.
Makes 6 servings.
Recipe and photograph provided courtesy of National Pork Board.