Schnitzel rice pan

Name: Schnitzel rice pan
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 7-10 Tbsp salt, 50 g long grain rice; 250 g Courgette; 2 Spring onions; 100 g Pork escalope; 1 tsp (5 g) oil, white pepper; 1/2-1 TEASPOON Vegetable broth (instant); 7-10 Tbsp chopped thyme and rosemary

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

7-10 Tbsp salt, 50 g long grain rice
250 g Courgette
2 Spring onions
100 g Pork escalope
1 tsp (5 g) oil, white pepper
1/2-1 TEASPOON Vegetable broth (instant)
7-10 Tbsp chopped thyme and rosemary

Directions

1
Boil 1/8 l salted water. Cover the rice and let it swell at low heat for about 20 minutes. Clean, wash and chop the vegetables
2
Dab the meat dry and dice it. Fry in hot oil. Add vegetables and fry for approx. 3 minutes. Season everything. Add 6 tablespoons of water and broth and bring to the boil. Fold in rice and herbs