Veal with Rice Recipe

Summary

Preparation Time20 MinCooking Time1 Hr 0 Min
Ready In1 Hr 20 MinDifficulty LevelEasy
Health IndexHealthyServings4
CuisineCourse
MethodMain Ingredient
Interest Group

Ingredients

 Veal1 Pound, sliced
 Rice2 Cup (32 tbs)
 Cheese1 Cup (16 tbs), grated
 Tomatoes3 , peeled and sliced
 Salt To Taste
 Pepper To Taste
 Onion1 , chopped
 Water4 Cup (64 tbs)
 Parsley2 Tablespoon, chopped
 Garlic1 Clove (5 gm), crushed
 Stock1 Cup (16 tbs) (As required)
 Dried fungi/Chopped mushrooms1 Cup (16 tbs)

Nutrition Facts

Serving size

Calories 891 Calories from Fat 215

% Daily Value*

Total Fat 24 g37.5%

Saturated Fat 12.5 g62.6%

Trans Fat 0 g

Cholesterol 128.7 mg42.9%

Sodium 533.9 mg22.2%

Total Carbohydrates 127 g42.5%

Dietary Fiber 10.1 g40.3%

Sugars 5.6 g

Protein 45 g90.4%

Vitamin A 35.4% Vitamin C 44.6%

Calcium 34.5% Iron 15.7%

*Based on a 2000 Calorie diet

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.
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