Wild Rice Salad with Grilled Pork and Peanuts 



Instructions

1. 1

   In a saucepan, cook the rice in salted water for about 50 minutes or until it has broken open and it is tender. Drain and set aside.

2. 2

   Oil the chops. Season with salt and pepper. In a ridged skillet or on the grill, grill the chops on each side until the desired doneness. Let cool and slice thinly.

3. 3

   In a large bowl, combine all the ingredients except for the arugula. Adjust the seasoning.

4. 4

   This salad can be eaten warm or cold. Top with arugula just before serving.