Veal Skewers on Crispy Rice
Veal skewers on crispy rice - You will lick your fingers for the seasoning paste
Healthy, because
Even smarter
Nutritional values
Allyl mustard oil is one of the essential oils that give scallions their typical oniony, pungent flavor. They strengthen the intestinal flora and thus the body's defenses.
If you don't like cilantro, replace it with parsley for the seasoning paste. Instead of veal cutlets, chicken breast fillet is also suitable for the skewers.
(Percentage of daily recommendation)
| Calorie | 555 cal. | (26 %) | ||
| Protein | 37 g | (38 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 35 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.4 g | (15 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.8 mg | (48 %) | ||
| Vitamin K | 64.5 μg | (108 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 22.2 mg | (185 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 48 μg | (16 %) | ||
| Pantothenic acid | 3.2 mg | (53 %) | ||
| Biotin | 5 μg | (11 %) | ||
| Vitamin B₁₂ | 1.8 μg | (60 %) | ||
| Vitamin C | 30 mg | (32 %) | ||
| Potassium | 1,012 mg | (25 %) | ||
| Calcium | 151 mg | (15 %) | ||
| Magnesium | 98 mg | (33 %) | ||
| Iron | 4.2 mg | (28 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 5 mg | (63 %) | ||
| Saturated fatty acids | 3.6 g | |||
| Uric acid | 325 mg | |||
| Cholesterol | 88 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 5 ¼ ozs Brown basmati rice
- salt
- ½ bunch cilantro
- ½ bunch Basil
- 1 Lemongrass
- 2 small green chili peppers
- 4 garlic cloves
- ¾ oz ginger
- 2 organic limes
- 2 Tbsps Fish sauce
- 3 ozs Canola oil
- peppers
- 22 ozs Veal cutlet
- 8 stalks Celery (or 10 oz asparagus)
- 1 bunch scallions
Preparation steps
Cook rice in 2.5 times the amount of boiling salted water according to package directions for 30-35 minutes.
Meanwhile, for the seasoning paste, wash the cilantro and basil, shake dry, and pluck off the leaves; set some aside. Remove the leaves from the lemongrass, clean, wash, and cut into fine rings. Cut chili peppers in half lengthwise, remove seeds, wash and chop. Peel and chop garlic and ginger. Halve 1 lime and squeeze out juice. Finely puree herbs, lemongrass, chilies, fish sauce, and lime juice in a blender. Slowly add half of the oil and blend in. Season paste with salt and pepper to taste.
Cut veal cutlets into approx. 1-inch cubes, place on metal skewers and salt. Heat 1 tablespoon oil in a large frying pan. Fry skewers, turning, for 12-15 minutes over medium heat, brushing several times with a little seasoning paste. Remove from pan and keep warm in the oven at 80 °C / 175°F.
Meanwhile, clean and wash celery. Clean and wash the spring onions. Fry both in the skewer pan, turning, for 6 minutes. Then remove from the pan. Heat remaining oil in pan, add rice and fry in it for 5-7 minutes over medium heat until slightly crisp.
Salt and pepper the rice and place on a plate. Arrange celery with spring onions on top. Arrange skewers on top, spread with remaining seasoning paste and garnish everything with remaining herbs.
