Pork cutlet with vegetable rice

Name: Pork cutlet with vegetable rice
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 150 g Long grain rice; 7-10 Tbsp Salt; 150 g Carrots; 150 g green beans; 150 g Courgette; 400 g Pork escalope; 3 small onions; 1 TABLESPOON Oil; 2 stem(s) Marjoram; 7-10 Tbsp Pepper; 1 TABLESPOON Tomato paste; 100 ml low-fat milk; 250 ml Vegetable broth (instant); 1 TEASPOON sauce thickener

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

150 g Long grain rice
7-10 Tbsp Salt
150 g Carrots
150 g green beans
150 g Courgette
400 g Pork escalope
3 small onions
1 TABLESPOON Oil
2 stem(s) Marjoram
7-10 Tbsp Pepper
1 TABLESPOON Tomato paste
100 ml low-fat milk
250 ml Vegetable broth (instant)
1 TEASPOON sauce thickener

Directions

1
Bring the rice to the boil in 350 ml salted water and let it swell on low heat for about 20 minutes. Clean, wash and cut the vegetables into small pieces. Add to the rice 10 minutes before the end of the cooking time. Wash the meat, dab dry and cut into strips. Peel onions and cut into slices. Heat oil in a coated pan. Fry the meat for about 5 minutes, add the onions and fry briefly.
2
Wash the marjoram, pluck a little smaller. Season with salt, pepper and marjoram. Add tomato paste. Deglaze with milk and broth and bring to the boil. Bind with sauce thickener, bring to the boil again. Arrange rice and sliced meat on plates