Before starting, preheat the oven to 450˚F.Wash and dry all produce. Add vegetable stock powder, wild rice medley, 1 tbsp (2 tbsp) butter and 1 cup (2 cups) water to a medium pot. Bring to a boil over high heat.Once boiling, reduce heat to medium-low. Cover and simmer until rice is tender and liquid is absorbed, 16-18 min. Remove from heat. Set aside, still covered.

Meanwhile, halve grapes.Peel, then cut shallot into 1/8-inch slices.Thinly chop chives.Add vinegar, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then whisk to combine. Add grapes to the bowl with dressing.

Pat pork dry with paper towels. Season all over with salt and pepper.Heat a large non-stick pan over medium-high heat.When hot, add 1/2 tbsp (1 tbsp) oil, then pork. Pan-fry until golden-brown, 1-2 min per side.

Remove the pan from heat, then transfer pork to an unlined baking sheet.Roast pork in the top of the oven until cooked through, 8-10 min.**When pork is done, transfer to a clean cutting board to rest, 2-3 min.

Rinse and wipe the pan (from step 3) clean.Reheat the pan over medium-high.Add 2 tbsp (4 tbsp) butter to the pan, then swirl until melted. Add shallots. Cook, stirring often, until golden, 2-3 min. Stir in broth concentrate, mustard and 1/4 cup (1/2 cup) water. Bring to a simmer. Cook, stirring often, until sauce thickens slightly, 2-3 min.

Fluff rice with a fork, then stir in half the chives.Thinly slice pork.Stir in any resting juices from pork into sauce.Add arugula and spinach mix to the bowl with dressing and grapes, then toss to combine.Divide pork, rice and salad between plates.Spoon pan sauce over pork and sprinkle remaining chives over top.Sprinkle feta and seed blend over salad.