Chop with mushroom rice (diabetic)

For 1 person
  • 200 g cleaned mushrooms
  • 1 (approx. 40 g) small peeled onions
  • 2 TL (5 g each) Oil
  • 30 g 10-minute long grain rice
  • 200 ml Vegetable stock (instant)
  • 1-2 stem (s) Thyme
  • 1 (approx. 175 g) Pork chop
  • Salt
  • white pepper
  • 100 g frozen peas
  • 3 EL whole milk
25 minutes
easy
1.
Halve the mushrooms. Finely dice the onion. Heat 1 teaspoon of oil in a saucepan and fry the mushrooms and onions while turning. Add rice. Pour 100 ml of stock. Wash, pluck and chop the thyme.
2.
Add the thyme to the rice. Cover everything and cook over a low heat for 10 minutes. Wash the meat and pat dry with kitchen paper. Fry the cutlet in 1 teaspoon of hot oil for 4-5 minutes on each side.
3.
Season with salt and pepper. Keep the cutlet warm. Put the peas and 100 ml stock in the hot frying oil. Let simmer for 3 minutes. Put the peas and stock in a tall mixing bowl. Add milk and puree everything.
4.
Season to taste. Serve the mushroom rice, cutlet and pea sauce.
1 person approx.:
  • 530 kcal
  • 2220 kJ
  • 44 g protein
  • 19 g fat
  • 42 g carbohydrates

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