|Creamed Veal with Rice
25g butter or marge
2 tablespoon sunflower oil
750g Veal Fillet, thinly sliced
225g Soland Bio-Dynamic Brown rice
2 onions, finely chopped
225g mushrooms, thinly sliced
150ml double cream
4 tablespoon parsley, chopped
4 tablespoon mint, chopped
Salt and Pepper to taste
Heat the butter and oil in a frying pan until bubbling.
Add the veal and gently sear on both sides.
Remove from the pan.
Boil the rice in salted water until tender. Drain and keep warm.
Add the onions to the buttered frying pan and gently fry until transparent.
Add the mushrooms and fry for approximately five more minutes.
Add the veal and season to taste. Fry for a further three minutes.
Stir in the cream and herbs. Gently re-heat, simmer for approximately ten more minutes until cream thickens.
Serve on a bed of warm Wild Rice.