Pork and vegetable skewers with tomato rice

Name: Pork and vegetable skewers with tomato rice
Cook time: 25 min
Total time: 25 min
Yield: 2
Ingredients: 125 g Long grain rice; 7-10 Tbsp Salt; 4 (125 g each) thin escalopes of pork; 2 Carrots; 1 Stalk leek (leek); 7-10 Tbsp Pepper; 2 TABLESPOONS Oil; 3 TABLESPOONS Tomato paste; 2 Rosemary twigs to garnish; 7-10 Tbsp Shashlik skewers; 7-10 Tbsp Grease

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 2

125 g Long grain rice
7-10 Tbsp Salt
4 (125 g each) thin escalopes of pork
2 Carrots
1 Stalk leek (leek)
7-10 Tbsp Pepper
2 TABLESPOONS Oil
3 TABLESPOONS Tomato paste
2 Rosemary twigs to garnish
7-10 Tbsp Shashlik skewers
7-10 Tbsp Grease

Directions

1
Prepare rice in boiling salted water according to instructions on the packet. In the meantime, rinse cutlets, dab dry, cut each cutlet lengthwise into 3 strips. Peel the carrots, remove strips with a peeler. Wash and clean the leek, cut into 8 wide rings, put the rest aside. Put a cutlet strip with 2 carrot strips in a wavy shape on a skewer. Put on 1 leek ring, again skewer schnitzel with carrot.
2
Once again skewer leek and schnitzel. Make another three skewers in the same way. Season the skewers with salt and pepper. Cut remaining carrot strips and leek into fine strips. Fry skewers in hot oil for 2-3 minutes on each side. Remove and keep warm. Briefly sauté the vegetable strips in it, add 1 tablespoon of tomato paste and 150 ml water, simmer for 2 minutes. Mix the rice with the remaining tomato paste. Grease small Savarin cups, pour in rice, press firmly. Turn out onto plates. Pour sauce onto the plates.
3
Remove and keep warm. Briefly sauté the vegetable strips in it, add 1 tablespoon of tomato paste and 150 ml water, simmer for 2 minutes. Mix the rice with the remaining tomato paste. Grease small Savarin cups, pour in rice, press firmly. Turn out onto plates. Pour sauce onto the plates. Place skewers on top. Garnish with rosemary needles and twigs