Curry slices on vegetable rice

Name: Curry slices on vegetable rice
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 250 g Long grain and wild rice; 7-10 Tbsp salt, pepper; 1 can(s) (212 ml) Corn grains; 250 g Broccoli; 1 red pepper; 3 Pork cutlet (approx. 180 g each); 2 TABLESPOONS Oil; 1 (250 ml) bottle of mild curry sauce

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

A quick lunch in just 20 minutes: Rice, vegetables and shredded meat can easily be turned into a delicious meal for every day.

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

250 g Long grain and wild rice
7-10 Tbsp salt, pepper
1 can(s) (212 ml) Corn grains
250 g Broccoli
1 red pepper
3 Pork cutlet (approx. 180 g each)
2 TABLESPOONS Oil
1 (250 ml) bottle of mild curry sauce

Directions

1
Cook rice in 1⁄2 l boiling salted water according to package instructions. Rinse and drain the corn. Clean and wash broccoli and cut into small florets. Clean, wash and finely dice the peppers. Add the vegetables to the rice about 5 minutes before the end of the cooking time.
2
Meanwhile wash the meat and pat dry. Place the escalopes on top of each other and cut into strips. Heat oil in a large pan. Fry the meat for about 5 minutes. Season with salt and pepper.
3
Add curry sauce and bring to the boil. Season vegetable rice with salt and pepper and serve with the shredded vegetables.