Name: Rice With Grilled Pork Medallions
Yield: 4 servings
Ingredients: 3/4 c. chopped onion; 1/2 c. chopped celery; 1 tsp. olive oil; 2 (16 oz.) cans ready-to-serve reduced-sodium fat free chicken broth; 1 tsp. dried thyme; 1/2 c. wild rice (uncooked); 1 c. frozen black-eyed peas; 1/2 c. long grain rice (uncooked); 3/4 c. chopped tomato; 2 tsp. lemon juice; 2 Tbsp. chopped fresh parsley; 1/2 tsp. salt; 1/4 tsp. ground red pepper; 1/4 tsp. freshly ground black pepper; grilled pork medallions; 1 Red Delicious apple, cut into 12 wedges; garnish (fresh thyme sprigs)

Servings: 4 persons

3/4 c. chopped onion
1/2 c. chopped celery
1 tsp. olive oil
2 (16 oz.) cans ready-to-serve reduced-sodium fat free chicken broth
1 tsp. dried thyme
1/2 c. wild rice (uncooked)
1 c. frozen black-eyed peas
1/2 c. long grain rice (uncooked)
3/4 c. chopped tomato
2 tsp. lemon juice
2 Tbsp. chopped fresh parsley
1/2 tsp. salt
1/4 tsp. ground red pepper
1/4 tsp. freshly ground black pepper
grilled pork medallions
1 Red Delicious apple, cut into 12 wedges
garnish (fresh thyme sprigs)

1
Cook onion and celery in olive oil in a large saucepan over medium heat, stirring constantly, until tender.
2
Add chicken broth and dried thyme; bring mixture to a boil.
3
Rinse wild rice in 3 changes of hot water; drain.
4
Add wild rice to broth mixture. Cover.
5
Reduce heat and cook 30 minutes.
6
Add black-eyed peas and next 7 ingredients; cover and cook 20 minutes or until rice is tender.
7
Serve with grilled pork medallions and apple wedges. Garnish, if desired.
8
Yields 4 servings.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Rice With Grilled Pork Medallions

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