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Creamed Veal with Rice
Serves 4
  • 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
  • Method:
  • 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.


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