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1
Simmer the rice in water, covered for 30-40 minutes until tender.
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2
Meanwhile, saute the red bell pepper in the butter until just tender.
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3
Remove from heat and add chopped parsley.
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4
When rice is tender, stir in the butter and red pepper mixture.
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5
Season with salt and pepper to taste.
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6
Cover and keep in a warm place until ready to serve.
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7
Place the pork medallions between two sheets of waxed paper.
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8
Firmly pound the pork into medallions 1 to 1-1/2-inch thick with a meat tenderizer.
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9
Season with salt and pepper.
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10
In a large heavy saute pan, saute medallions in 1 tablespoon of the butter until desired doneness (approximately 5-7 minutes per side).
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11
If necessary, lower heat so medallions don't brown.
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12
Keep medallions warm while finishing the sauce.
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13
With the same saute pan, pour off any excess fat and return to stove.
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14
Over high heat, pour in the chicken or veal stock, stirring and scraping the pork residue from the bottom of the pan.
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15
Reduce the mixture to 1/2 cup (approximately 5 minutes), then stir in the berries and remaining 2 tablespoons of butter.
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16
Check the seasoning.
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17
When the butter is incorporated, the sauce should be slightly thickened and rich tasting.
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18
Pour the warm wild rice in the center of a large serving platter and arrange the medallions over the rice.
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19
Spoon sauce over and around the pork medallions.
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20
Sprinkle with the snipped chives and serve immediately.
