Rice pan with escalope meat

Name: Rice pan with escalope meat
Cook time: 35 min
Total time: 35 min
Yield: 1
Ingredients: 80 g Pork escalope meat; 1 TEASPOON Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 Onion; 20 g Long grain rice; 40 ml Vegetable broth; 100 g Carrot; 200 g Courgette; 50 g frozen peas; 7-10 Tbsp flat leaf parsley

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 1

80 g Pork escalope meat
1 TEASPOON Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 Onion
20 g Long grain rice
40 ml Vegetable broth
100 g Carrot
200 g Courgette
50 g frozen peas
7-10 Tbsp flat leaf parsley

Directions

1
Dab meat dry and cut into strips. Fry in hot oil all around for about 7 minutes. Season with salt and pepper. Peel and finely chop the onion. Remove meat from the pan. Sauté onion in frying fat. Add rice, fry briefly and pour on stock.
2
Leave to swell for about 5 minutes over a mild heat. In the meantime, peel, wash and slice the carrot. Clean, wash and cut the zucchini into sticks. Add vegetables to the rice and cook for about 15 minutes. Add meat and peas shortly before the end of cooking time and warm up as well. Wash parsley, dab dry and chop. Fold into the rice
3
Fork: Christofle