Veal Medallions With Đuveč (Joo-Vetch)

• 2 spring onions sliced
• 2 cloves garlic chopped
• 2 tablespoons olive oil
• 2 tomatoes large, cubed
• 1 green pepper cut into strips
• 1 hot pepper small, seedless, chopped
• 1 eggplant peeled, cubed
• 1 teaspoon sea salt
• 6 3/8 tablespoons arborio rice half cooked, al dente in 400 ml water
• 7/8 pound veal medallions
• 1/2 teaspoon garlic granules
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1/4 teaspoon sea salt
• 1/4 teaspoon pepper

1. Saute spring onions and garlic for 1 minute in olive oil.
2. Add other vegetables, stir and simmer over low heat for 5 minutes. If necessary, add some water.
3. Stir in half-cooked rice, season with salt and continue to simmer for another 10 minutes or until rice is tender. Stir occasionally and if necessary, add a little water - be careful not to burn the uvec.
4. Meanwhile, sprinkle veal medallions with granulated garlic and fry them in a mixture of butter and olive oil for 2 minutes on each side.
5. Remove from heat, season with salt and pepper, and served with uvec.

onions, garlic, olive oil, tomatoes, green pepper, pepper, eggplant, salt, arborio rice, veal medallions, garlic, butter, olive oil, salt, pepper

Taken from www.yummly.com/recipe/Veal-Medallions-With-uvec-_joo-vetch_-1676764 (may not work)