Grilled Pork with Wild Rice Salad
CATEGORIES
INGREDIENTS
  • 4 1/4 cups water
  • 1/2 teaspoon salt
  • 1 teaspoon olive oil
  • 2 boxes (6 oz) long-grain and wild rice mix
  • 6 center cut boneless pork chops
  • DRESSING:
  • 1/4 cup balsamic vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 1/2 teaspoons fresh lemon juice
  • 1 1/2 teaspoons whole-grain mustard
  • pinch salt and pepper
  • 2 tablespoons olive oil
  • 1 can (15 ounces) kidney beans, drained and rinsed
  • 10 ounces frozen corn, thawed
  • 3 green onions, sliced
DIRECTIONS
  1. Bring 4 1/4 cups water, salt and oil in saucepan to boiling. Add rice, adn only one of the seasoning packets. Cover; simmer 25 minutes. Meanwhile, prepare grill. Season pork with remaining seasoning packet from rice. Prepare dressing; whisk vinegar, worcestershire, lemon juice, mustard, salt, pepper and oil. Grill pork 4 minutes per side until cooked. Remove cooked rice from heat; let cool. In large serving bowl, mix rice, beans, corn and green onion. Sprinkle with dressing, one quarter at a time, tosing to coat the rice thoroughly. Serve with pork.