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Veal With Rice

Ingredients
  Veal 1 Pound, sliced
  Rice 2 Cup (32 tbs)
  Cheese 1 Cup (16 tbs), grated
  Tomatoes 3 , peeled and sliced
  Salt To Taste
  Pepper To Taste
  Onion 1 , chopped
  Water 4 Cup (64 tbs)
  Parsley 2 Tablespoon, chopped
  Garlic 1 Clove (5 gm), crushed
  Stock 1 Cup (16 tbs) (As required)
  Dried fungi/Chopped mushrooms 1 Cup (16 tbs)
Directions

GETTING READY
1) Presoak the Romertopf (clay pot).
2) Preheat the oven to 400 F.
3) Soak the dried fungi a few hours before cooking.

MAKING
4) In the soaked Romertopf, put the vegetables and rice along with 3 cups of stock.
5) To this, add the crushed garlic.
6) Then, add salt and pepper to taste.
7) In the hot oven, cook covered for about an hour. Depending on the consistency, you may need to add one more cup of stock. The rice shouldn't be too dry or too soggy.
8) Finally, stir in the grated cheese and parsley.

SERVING
9) Serve the Veal and Rice with fresh salads. You can add a dash of tabasco for added taste.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Veal
Interest: 
Everyday, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
60 Minutes
Ready In: 
80 Minutes
Servings: 
4

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