Meat skewers with tomato rice and coleslaw

Name: Meat skewers with tomato rice and coleslaw
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 1 small onion; 2 TABLESPOONS Olive oil; 50 g Long grain rice; 1 TABLESPOON Tomato paste; 100 ml Vegetable broth; 150 g lean pork schnitzel (e.g. from the topside or rump); 50 g frozen peas; 2 stem(s) Parsley; 100 g Coleslaw; 7-10 Tbsp Wood skewer

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

1 small onion
2 TABLESPOONS Olive oil
50 g Long grain rice
1 TABLESPOON Tomato paste
100 ml Vegetable broth
150 g lean pork schnitzel (e.g. from the topside or rump)
50 g frozen peas
2 stem(s) Parsley
100 g Coleslaw
7-10 Tbsp Wood skewer

Directions

1
Peel the onion and cut into fine cubes. Heat 1 tbsp. oil in a pot and fry onion and rice for about 5 minutes while turning them until transparent. After 3 minutes add tomato paste.
2
Pour on the stock and 100 ml of water. Bring to the boil and simmer for about 20 minutes. Wash meat, dab dry, cut into cubes and season with salt and pepper. Put the diced meat on a wooden skewer.
3
Add the peas to the rice about 5 minutes before the end of the cooking time. Heat 1 tablespoon of oil in a frying pan. Fry the skewer in it for approx. 5 minutes, turning vigorously. Wash the parsley, dab dry, pluck the leaves from the stalks and chop them, except for a little to garnish.
4
Arrange skewer and rice and garnish with parsley. Arrange salad in a bowl and sprinkle with chopped parsley.