Rethink rice. Wild rice, a semi-aquatic grass, is rich in antioxidants and minerals like magnesium, phosphorus and zinc.
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
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
How to Make It
Prepare rice according to package directions. Stir in ½ teaspoon each salt and pepper; cover and keep warm.
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.
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