Risi Bisi with pork cutlets

AUTHOR
Kelli Murphy
DIFFICULTY
easy
RATING
4 4
COOK TIME
35 mins
TOTAL TIME
35 mins

Ingredients

Servings: 4
  • 1 Onion (80 g)
  • 2 tablespoons (10 g each) Oil
  • 200 g Long grain rice
  • 50 ml dry white wine
  • 500 ml Vegetable broth (instant)
  • 8 small pork cutlets (approx. 60 g each)
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 2 stem(s) Oregano
  • 100 g frozen peas
  • 20 g grated parmesan cheese
  • 7-10 Tbsp Oregano and lemon
  • 7-10 Tbsp Lemon corners

Directions

  1. 1

    Peel and finely chop the onion. Heat 1 tablespoon of oil in a pot, fry the onion and rice in it. Add white wine and stock little by little. Cook rice for about 30 minutes, stirring from time to time.

  2. 2

    Wash the schnitzel and dab dry. Heat 1 tablespoon of oil in a pan. Fry escalopes for 6-8 minutes at medium heat. Turn from time to time. Wash oregano and pat dry. Pluck the leaves from a stalk.

  3. 3

    Season cutlets with salt, pepper and oregano leaves. Add peas to the rice 5 minutes before the end of cooking time. Fold the parmesan into the Risi Bisi. Arrange Risi Bisi and Schnitzel on plates. Garnish with oregano and lemon.

  4. 4

    Serve with lemon wedges.

Nutrition Facts

KCAL
400 kcal
CARBS
45 g
FATS
9 g
PROTEINS
33 g

Categories & Tags

Main DishesDietexotic