Grilled Pork with Wild Rice Salad


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Serves | Prep Time | Cook Time

Why I Love This Recipe


Ingredients You'll Need

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

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.


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