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Categories:
white rice frozen green peas mushrooms olive oil veal chops salt freshly ground black pepper butter wholegrain mustard flat leaf parsley garlic Parmesan cheese lemon wedges
Viewed: 121 - Published at: 5 years agoIngredients
- 1 1/2 cups white rice medium grain
- 1/2 cup frozen green peas
- 8 portobello mushrooms
- 1/4 cup olive oil
- 4 veal chops
- salt
- freshly ground black pepper
- 4 tablespoons butter softened
- 1 tablespoon wholegrain mustard
- 2 tablespoons fresh flat leaf parsley finely chopped
- 1 clove garlic crushed
- 1/2 cup grated Parmesan cheese finely
- lemon wedges to serve, optional
Method
- Add rice to a large pot of boiling, salted water. Boil, uncovered, for 5 minutes. Add the peas, boil until rice is just tender and drain well.
- Meanwhile, brush the mushrooms lightly with some of the oil. Cook on a grill pan over high heat until browned on both sides and just tender. Remove from the pan and cover to keep warm.
- Brush the veal with the remaining oil and season with salt and pepper. Cook veal on the same pan over medium heat until browned on both sides and cooked as desired. Remove from pan and cover to keep warm.
- To make the garlic mustard butter, place butter, mustard, parsley and garlic in a small bowl. Beat with a wooden spoon until combined.
- Stir the parmesan into rice mixture and season to taste with salt and pepper.
- Serve the veal with a spoon of mustard butter, mushrooms, rice mixture and lemon wedges, if desired.
