Wild rice salad with saté skewers

Name: Wild rice salad with saté skewers
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 250 g Nature & wild rice mix; 2 Federation Spring onions; 1 red and yellow pepper; 400 g Pork escalope; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 TABLESPOONS Peanut cream; 6 TABLESPOONS Whole milk yoghurt; 2 TABLESPOONS White wine vinegar; 2 TABLESPOONS Oil; 3 TABLESPOONS Soy sauce; 20 g unsalted peanut kernels; 7-10 Tbsp Shashlik skewers

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

250 g Nature & wild rice mix
2 Federation Spring onions
1 red and yellow pepper
400 g Pork escalope
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 TABLESPOONS Peanut cream
6 TABLESPOONS Whole milk yoghurt
2 TABLESPOONS White wine vinegar
2 TABLESPOONS Oil
3 TABLESPOONS Soy sauce
20 g unsalted peanut kernels
7-10 Tbsp Shashlik skewers

Directions

1
Add rice mixture to 500 ml of boiling salted water, cover and allow to swell for approx. 25 minutes at low heat. Stir in between. In the meantime clean spring onions, dab dry and cut into approx. 5 cm long diagonal strips. Put them into a pot with boiling salted water and boil for about 2 minutes, drain and let them drain. Halve the peppers, clean, wash and pat dry. Cut into narrow strips. Cut pork cutlets into strips of about 2x8 cm and put them on skewers in a wavy shape.
2
Season with salt and pepper. Mix peanut cream, yoghurt, vinegar and 6 tablespoons of water. Heat oil in a pan and fry the skewers in it for about 2 minutes on each side, deglaze with soy sauce. Mix rice mixture with strips of paprika and spring onions. Serve with saté skewers and peanut sauce. Chop the peanuts a little finer and sprinkle on the sauce