Curry schnitzel rice with grapes

Ingredients for 4 servings:

• 1 onion(s)
• some rapeseed oil
• 350 g long grain rice
• 700 ml vegetable stock, as needed
• 2 bunch of spring onions
• 400 g blue grapes, seedless
• 600 g pork schnitzel
• some rapeseed oil
• 1 tbsp curry
• Paprika powder, hot
• Paprika powder, sweet
• Cayenne pepper
• 300 ml cream
• Salt
• pepper
• 1 lime(s), juice

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Peel and finely dice the onion. Heat the oil in a pan and sauté the onion until translucent. Add the rice and fry for about 3 minutes while stirring. Gradually add the stock and simmer for about 20 minutes, until the rice is tender. Trim the spring onions, dice the white part and cut the green part into rings. Wash and halve the grapes. Wash the schnitzels, pat dry, and cut into 1.5 cm cubes. Heat the oil in a large pan. Fry the meat. Briefly fry the spring onions. Sprinkle the spices over the meat, mix, and pour in the cream. Add the leek rings, grapes, and rice. Season with salt, pepper, and lime juice, heat through, and serve.