Schnitzel skewers on vegetable rice

Name: Schnitzel skewers on vegetable rice
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 30 g Basmati Rice; 7-10 Tbsp Salt; 1 (approx. 40 g) Onion; 1/2 (approx. 100 g) red pepper; 1 (150 g) Courgette; 125 g Pork cutlet (thickly cut); 1 TABLESPOON Oil; 7-10 Tbsp Pepper; 50 ml Vegetable broth (instant); 7-10 Tbsp flat leaf parsley; 2 wooden skewers

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

30 g Basmati Rice
7-10 Tbsp Salt
1 (approx. 40 g) Onion
1/2 (approx. 100 g) red pepper
1 (150 g) Courgette
125 g Pork cutlet (thickly cut)
1 TABLESPOON Oil
7-10 Tbsp Pepper
50 ml Vegetable broth (instant)
7-10 Tbsp flat leaf parsley
2 wooden skewers

Directions

1
Cook the rice in boiling salted water at low heat for 15-20 minutes. In the meantime peel and quarter the onion. Clean and wash peppers and zucchini. Cut half into larger pieces. Dice the other half.
2
Wash the meat, dab dry and cut into pieces. Put meat, bell pepper, zucchini and onion alternately on skewers. Heat oil in a pan and fry the skewers in it for about 10 minutes, turning them occasionally. Season with salt and pepper. Remove from the pan and keep warm. Add remaining vegetables to the frying fat and fry for 2-3 minutes. Deglaze with stock and bring to the boil. Add rice and fold into the vegetables. Heat up again briefly and season with salt and pepper.
3
Remove from the pan and keep warm. Add remaining vegetables to the frying fat and fry for 2-3 minutes. Deglaze with stock and bring to the boil. Add rice and fold into the vegetables. Heat up again briefly and season with salt and pepper. Arrange skewers and vegetable rice on a plate and serve garnished with flat parsley