Wild Rice Salad with Grilled Pork and Peanuts 

Wild Rice Salad with Grilled Pork and Peanuts 

Open in full-screen mode

Wild Rice Salad with Grilled Pork and Peanuts 

20 MIN
50 MIN
Ricardo's recipe: Wild Rice Salad with Grilled Pork and Peanuts 



  1. In a saucepan, cook the rice in salted water for about 50 minutes or until it has broken open and it is tender. Drain and set aside.
  2. Oil the chops. Season with salt and pepper. In a ridged skillet or on the grill, grill the chops on each side until the desired doneness. Let cool and slice thinly.
  3. In a large bowl, combine all the ingredients except for the arugula. Adjust the seasoning.
  4. This salad can be eaten warm or cold. Top with arugula just before serving. 


For a kid-friendly version, omit the arugula and remember to remove the peanuts that are now banned from schools.

Rate this recipe

Login to rate this recipe and write a review.


Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum

Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.