Pan-fried shashlik with parsley-butter-rice

Name: Pan-fried shashlik with parsley-butter-rice
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 300 g Basmati rice; 7-10 Tbsp Salt; 1 red pepper; 1 baby onion; 600 g Pork escalope; 7-10 Tbsp Pepper; 80 g streaky smoked bacon; 1 TABLESPOON Oil; 100 g Aiwar (spicy-hot spice paste; glass); 2 TEASPOONS Curry Powder; 1-2 TABLESPOONS Flour; 100 ml Vegetable broth; 1/2 bunch Parsley; 15 g Butter or margarine

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

300 g Basmati rice
7-10 Tbsp Salt
1 red pepper
1 baby onion
600 g Pork escalope
7-10 Tbsp Pepper
80 g streaky smoked bacon
1 TABLESPOON Oil
100 g Aiwar (spicy-hot spice paste; glass)
2 TEASPOONS Curry Powder
1-2 TABLESPOONS Flour
100 ml Vegetable broth
1/2 bunch Parsley
15 g Butter or margarine

Directions

1
Prepare rice in boiling salted water according to package instructions. Halve, clean, wash and roughly dice the peppers. Peel, quarter and coarsely dice the onion. Wash the meat, dab dry and chop coarsely. Season meat with salt and pepper. Cut bacon into slices
2
Heat the oil in a large frying pan. Fry the bacon and meat for about 4 minutes while turning. Remove from the pan. Fry onions and peppers in bacon fat for 2-3 minutes. Add meat, bacon, aiwar and curry to the pan, dust with flour and fry for 2-3 minutes while stirring. Deglaze with stock and let it simmer for about 5 minutes at medium heat until it is creamy. Season with salt and pepper
3
Wash the parsley, shake dry. Pluck the leaves and chop them, except for something to garnish. Stir the fat and chopped parsley into the finished rice. Arrange shashlik and rice on plates and garnish with parsley leaves