Veal Cutlets With Vegetable Pilaf
- 1 tbsp olive oil
- 1 None small onion, finely chopped
- 1 None large carrot, diced
- 1 cup basmati rice
- 1 cup frozen peas
- 2 cups canned sweet corn, drained, rinsed
- 4 (5 oz) veal cutlets, trimmed
- Heat oil in a large saucepan on medium. Cook onion and carrot for 5 minutes, stirring, until soft. Stir in rice and cook for 2 minutes. Stir in 1 1/3 cups water, peas and corn and season to taste. Bring to a boil. Reduce heat to medium and cook, covered, for 13-15 minutes, until rice is cooked and liquid evaporates.
- Meanwhile, lightly spray a large non-stick pan with cooking oil spray and heat on medium-high. Cook veal cutlets for 4 minutes each side, until cooked through.
- Divide vegetable pilaf between four serving plates and top with a veal cutlet to serve.
olive oil, onion, carrot, basmati rice, frozen peas, sweet corn, veal cutlets
Taken from recipes-plus.com/api/v2.0/recipes/23483 (may not work)