Parsley Saltimbocca on vegetable rice

Name: Parsley Saltimbocca on vegetable rice
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 Onion; 1 TABLESPOON Butter; 200 g Long grain rice; 2 TEASPOONS Vegetable broth (instant); 3 Stem/s Parsley; 8 Pork minute steaks (approx. 75 g each); 7-10 Tbsp salt and pepper; 8 Disc/s Ham (e.g. Serrano); 200 g frozen peas and carrots; 2 TABLESPOONS Oil; 8 wooden skewers

AUTHOR
Xavier Baldwin

DIFFICULTY
very easy

RATING

By the way, the wafer-thin steaks with herb and ham filling are called "Spring in the mouth" in German and cook quickly in the pan

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 Onion
1 TABLESPOON Butter
200 g Long grain rice
2 TEASPOONS Vegetable broth (instant)
3 Stem/s Parsley
8 Pork minute steaks (approx. 75 g each)
7-10 Tbsp salt and pepper
8 Disc/s Ham (e.g. Serrano)
200 g frozen peas and carrots
2 TABLESPOONS Oil
8 wooden skewers

Directions

1
For the rice, peel and finely dice the onion. Heat butter in a pot. Sauté the onion in it until transparent. Fry the rice briefly. Add 500 ml water, bring to the boil and stir in the stock. Cover and simmer for about 10 minutes.
2
For the Saltimbocca, wash the parsley and remove the leaves. Pat the steaks dry and season with salt and pepper. Cover with ham and parsley. Fold the steaks and fix them with wooden skewers.
3
Stir the unfrozen vegetables into the rice. Cover and cook for another 10 minutes. Heat the oil in a large pan. Fry the Saltimbocca for about 3 minutes on each side. Remove from the pan. Deglaze the frying pan with 5 tablespoons of water. Serve everything.