Meat skewers on vegetable rice
easy
75 mins
75 mins
Ingredients
- 4 Onions
- 10 g Butter or margarine
- 200 g Long grain rice
- 1 package (200 g) strained tomatoes
- 1/4 l Vegetable broth (instant)
- 200 g Tomatoes
- 200 g frozen peas
- 500 g Pork escalope in one piece
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 1-2 TABLESPOONS Oil
- 1-2 Garlic cloves
- 250 g Whole milk yoghurt
- 7-10 Tbsp grated rind of 1 untreated lemon
- 1/2 bunch flat leaf parsley
Directions
- 1
Peel onions, cut 1 onion into cubes. Heat the fat in a pot and fry the onion cubes in it until transparent. Add rice, braise briefly and deglaze with tomato sauce and stock.
- 2
Bring to the boil, cover and allow to swell over a low heat for about 20 minutes. Wash, clean and dice the tomatoes. Halfway through cooking add the diced tomatoes and frozen peas to the rice. Wash the meat, dab dry and dice.
- 3
Cut the remaining onions into slices. Put meat and onion slices on skewers and season with salt and pepper. Heat the oil in a pan and fry the skewers for 3-4 minutes, turning. Peel the garlic and press it through a garlic press.
- 4
Mix yoghurt, garlic, half of the lemon peel, some salt and pepper. Wash parsley, dab dry and chop except for something to garnish. Place yoghurt sauce in a bowl and sprinkle with parsley and the remaining lemon peel.
- 5
Season rice with salt and pepper and arrange on a plate with the skewers. Serve garnished with parsley. Add yoghurt sauce extra.
Nutrition Facts
480 kcal
56 g
12 g
38 g
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