Risi Bisi with pork cutlets

Name: Risi Bisi with pork cutlets
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 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

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

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
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
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
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
Serve with lemon wedges.