1 c. wild rice
6 pork chops
1 med. onion, chopped
1 med. green pepper, chopped
1/2 tsp. salt
1/4 tsp. pepper
2 beef bouillon cubes, dissolved in 2 c. hot water

Soak the rice in water several hours or pour boiling water over rice and let stand 30 minutes. Brown the chops on both sides in a small amount of oil in large skillet. Place the chops in a greased 2 1/2 quart casserole.

Drain the wild rice and scatter the rice over the chops. Add the onion and green pepper. Pour the bouillon over the top. Cover and bake at 350 degrees for 1 hour or until rice is tender. Remove cover, fluff the rice with fork. If there is excess moisture, continue cooking until moisture is dissolved. Serves 4 to 6.