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Pork and Onions with Wild Rice: Main Image

Quick Facts

Nutrition Facts

Calories 215
  Calories from Fat 22 (10%)
(4%)Total Fat 2g
(3%)Saturated Fat 1g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
(14%)Cholesterol 42mg
(43%)Sodium 1027mg
(16%)Potassium 570mg
Total Carbohydrate 26g
(11%)Dietary Fiber 3g
Sugars 2g
Sugar Alcohols 0g
(45%)Protein 23g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

Related Recipes

Pork and Onions with Wild Rice


  • 6 green onions

  • 1 lb boneless pork loin, cut into 1/2-inch cubes

  • 1 tsp kitchen browning sauce

  • 1 package (6-1/2 ounce) fast-cooking long grain and wild rice

  • 1- 3/4 cups water

  • 1/4 tsp ground cumin


  • Cut white part of green onions in 1-inch lengths; thinly slice green tops and set aside. Combine white onion with pork cubes, browning sauce and about half of rice seasoning packet in microwave-safe 1-quart casserole. Marinate 10-15 minutes at room temperature.
  • Combine remaining rice seasoning packet, rice, water and cumin in microwave-safe 2-quart casserole; cover with lid or plastic wrap. Microwave (High) 4-5 minutes or until rice is hot and slightly cooked. Let stand covered about 5 minutes to finish cooking.
  • Microwave pork mixture, covered with waxed paper, on High 5-6 minutes, stirring after each 2 minutes, until pork is done. Stir in green onion tops. Fluff rice with a fork and push towards edges of casserole. Spoon pork into center of rice.

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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2022.