Wild Rice and Pork

1. 1

   Bring water, rice.

2. 2

   1 1/2 tsp curry powder and 1 tsp salt to a boil in large skillet over high heat.

3. 3

   Reduce heat to low; cover and simmer 50-60 minutes or until rice is tender and liquid is absorbed.

4. 4

   Remove to bowl and keep warm.

5. 5

   Heat oil in same skillet over medium-high heat.

6. 6

   Sprinkle pork cutlets with remaining 1/4 tsp salt and the pepper.

7. 7

   Add to skillet; saute 4 minutes per sides or until golden.

8. 8

   Remove to bowl with rice.

9. 9

   Reduce heat to medium.

10. 10

    Add green onions and remaining 1 1/2 tsp curry powder; saute 4 minutes until onion is limp.

11. 11

    Set drained orange sections aside.

12. 12

    Add enough orange juice to reserved Mandarin orange liquid to equal 1 cup.

13. 13

    Whisk juice mixture and cornstarch in small bowl until well blended.

14. 14

    Add to skillet and bring to a boil, cook stirring constantly, 2-3 minutes or until clear and thickened.

15. 15

    Add peas and raisins to skillet.

16. 16

    Return to boiling and cook for 4 minutes.

17. 17

    Return pork and rice to skillet with orange sections.

18. 18

    Heat through.

* Per serving · 4 servings · Values may vary.