Creole wild rice with pork fillet

Ingredients for 4 servings:

• 150 g rice (wild rice or long grain rice), 4 cups water and some salt
• 2 cloves garlic
• 2 onions
• 2 apples, sour
• salt and pepper
• 250 g grapes, light
• 2 red bell peppers
• 4 half peaches, fresh or from the can
• 2 tbsp olive oil
• 1 tbsp butter
• 500 g pork fillet(s), in one piece

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Bring the water to a boil. Add the wild rice and simmer for 5 minutes. Reduce the heat and cook the rice, covered, for 40 minutes. The wild rice is ready when about half the grains have opened. Drain any remaining water. A little butter enhances the wonderfully nutty flavor. Chop the onions and garlic. Quarter the apples and bell peppers, remove the seeds, and cut into slices or strips. Halve and core the grapes, and slice the peaches. Heat the oil. Fry the pork fillet for 15 minutes until browned all over, season with pepper, and keep warm in aluminum foil. Melt the butter in the remaining frying fat. Add the onions and garlic and sauté over low heat for 5 minutes, stirring. Add the apples and bell peppers, sauté for another 5 minutes, then add the grapes and peaches. Mix in the drained wild rice and let stand for another 5 minutes without heat. Slice the pork fillet, season with salt, and serve on top of the Creole rice. For long grain rice, the cooking time changes accordingly.