Rice With Grilled Pork Medallions

• 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.

onion, celery, olive oil, ready, thyme, wild rice, frozen blackeyed, long grain rice, tomato, lemon juice, parsley, salt, ground red pepper, freshly ground black pepper, pork medallions, red delicious apple, thyme

Taken from www.cookbooks.com/Recipe-Details.aspx?id=853554 (may not work)