Wild rice salad with satay skewers
- 250 g Nature & wild rice mix
- 2 Bundle Spring onions
- 1 red and yellow peppers
- 400 g pork schnitzel
- Salt
- Pepper
- 4 EL peanut cream
- 6 EL whole milk yogurt
- 2 EL white wine vinegar
- 2 EL Oil
- 3 EL soy sauce
- 20 g Unsalted peanut kernels
- Shish kebab skewers
30 minutes
easy
- 1.
- Pour the rice mixture into 500 ml of boiling salted water and cover it for approx. 25 minutes over low heat. Stir in between. In the meantime, clean the spring onions, pat dry and cut approx. 5 cm long diagonal strips. Put in a saucepan with boiling salted water and cook for about 2 minutes, then drain and drain. Halve the peppers, clean, wash and drySpeckle. Cut into narrow strips. Cut the pork schnitzel into approx. 2x8 cm strips and place them in a wave shape on kebab skewers. Season with salt and pepper. Mix the peanut cream, yogurt, vinegar and 6 tablespoons of water. Heat the oil in a pan and fry the skewers on each side for about 2 minutes, then deglaze with soy sauce. Mix the rice mixture with the paprika strips and spring onions. Serve with satay skewers and peanut-sour cream sauce. Chop the peanuts a little finer and sprinkle on the sauce
1 person approx.:
- 610 kcal
- 2560 kJ
- 38 g protein
- 23 g fat
- 58 g carbohydrates
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