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

1. 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.
2. 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.
3. 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)