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Wild and Brown Rice with Pork and Apple


Jennifer Causey, Food Styling: Chelesa Zimmer, Prop Styling: Mindi Shapiro


  • 1 cup uncooked whole-grain brown and wild rice mix
  • 3/4 teaspoon kosher salt
  • 3/4 teaspoon black pepper
  • 8 ounces pork tenderloin, trimmed and cut into 3/4 inch cubes
  • 4 teaspoon grapeseed oil
  • 8 ounces cremini mushrooms, quartered
  • 1 cup chopped green apple (from one small apple)
  • 1 tablespoon chopped fresh sage
  • 3 cups baby spinach
  • 1/4 cup chopped walnuts, toasted
  • 1 tablespoon cider vinegar


1. Prepare rice according to package directions. Stir in ½ teaspoon each salt and pepper; cover and keep warm.

2. Sprinkle pork with remaining ¼ teaspoon each salt and pepper. Heat 2 teaspoons of the oil in a large nonstick skillet over medium-high heat. Add pork and cook, stirring occasionally, until browned on all sides, about 4 minutes. Remove pork from skillet. Add remaining 2 teaspoons oil to skillet; add mushrooms and cook, stirring occasionally, until browned, about 4 minutes. Add apple and sage; cook, stirring often, until tender, 3 to 4 minutes. Stir in spinach; cook, stirring occasionally, until just beginning to wilt, about 1½ minutes. Remove from heat. Return pork to skillet; stir to combine. Stir in cooked rice and sprinkle with walnuts and vinegar.

  • Active: 15
  • Total: 18
  • Yield: Serves 4

Nutritional Information

Calories per serving: 236
Fat per serving: 11g
Saturated fat per serving: 1g
Cholesterol per serving: 37mg
Fiber per serving: 2g
Protein per serving: 17g
Carbohydrates per serving: 19g
Sodium per serving: 598mg
Iron per serving: 2mg
Calcium per serving: 57mg

Good to Know

Rethink rice. Wild rice, a semi-aquatic grass, is rich in antioxidants and minerals like magnesium, phosphorus and zinc.

Adam Hickman

Source: Healthy Recipes

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