• 1 cup frozen peas and carrots, thawed,
  • 1 cup instant brown rice,
  • 1 cup chopped walnuts,
  • 1 tbsp olive oil,
  • 1 cup chopped onion,
  • 2 cups diced cooked Smithfield® Applewood Smoked Bacon Marinated Fresh Pork Loin Filet (reserved from Pork with Sweet Balsamic-Red Wine Reduction recipe),
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Pork Pilaf with Walnuts and Peas

MAIN DISH

Pork Pilaf with Walnuts and Peas

  1. Cook rice according to package directions.
  2. Meanwhile, heat walnuts in large nonstick skillet over medium-high heat, stirring constantly, until toasted aroma. Remove from skillet.
  3. Heat oil in same skillet over medium heat. Cook onions 8 to 10 minutes until browned and tender, stirring frequently. Add cooked pork to onions; cook 3 minutes. Stir in cooked rice, peas and carrots and toasted walnuts; cook 3 minutes or until mixture is heated through. Salt and pepper to taste.