Pork chop with mushroom rice (diabetics)

Name: Pork chop with mushroom rice (diabetics)
Cook time: 25 min
Total time: 25 min
Yield: 1
Ingredients: 200 g cleaned mushrooms; 1 (approx. 40 g) small peeled onion; 2 teaspoons (5 g each) Oil; 30 g 10-minute long grain rice; 200 ml Vegetable broth (instant); 1-2 stem(s) Thyme; 1 (approx. 175 g) S; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 100 g frozen peas; 3 TABLESPOONS Whole milk

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 1

200 g cleaned mushrooms
1 (approx. 40 g) small peeled onion
2 teaspoons (5 g each) Oil
30 g 10-minute long grain rice
200 ml Vegetable broth (instant)
1-2 stem(s) Thyme
1 (approx. 175 g) S
7-10 Tbsp Salt
7-10 Tbsp white pepper
100 g frozen peas
3 TABLESPOONS Whole milk

Directions

1
Cut the mushrooms in half. Finely dice onion. Heat 1 teaspoon of oil in a saucepan and sauté the mushrooms and onion while turning. Add rice. Pour in 100 ml broth. Wash, pluck and chop the thyme.
2
Add thyme to the rice. Cover and cook over low heat for 10 minutes. Wash the meat and dab dry with kitchen paper. Put the cutlet in 1 teaspoon of hot
3
Season with salt and pepper. Keep the cutlet warm. Add peas and 100 ml broth to the hot frying oil. Simmer for 3 minutes. Put the peas and stock into a high mixing bowl. Add milk and puree everything.
4
Season to taste. Arrange mushroom rice, chops and pea sauce.