Rice With Grilled Pork Medallions - cooking recipe

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)

Preparation

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