1/2 cup (125 ml) wild rice

2 boneless pork chops, about 1-inch (2.5-cm) thick, fat removed

2 bell peppers (yellow and red), thinly sliced

2 green onions, thinly sliced

1/4 cup (60 ml) unsalted peanuts, toasted and chopped (optional)

2 tablespoons (30 ml) parsley, chopped

2 tablespoons (30 ml) rice vinegar

2 tablespoons (30 ml) soy sauce

2 tablespoons (30 ml) mirin

1 1/2 cups (375 ml) baby arugula or watercress

Salt and pepper

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.

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.

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

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

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