Pork strips with rice and cucumber dip

Ingredients for 4 servings:

• 2 cups rice
• 4 cups water
• 1 cucumber(s)
• 250 g yogurt, Greek
• 1 tsp creamed horseradish
• Salt
• Pepper, colored, from the mill
• some lemon juice
• 500 g pork strips
• 2 tbsp olive oil
• 3 sprigs of thyme
• 1 tbsp honey
• 4 tbsp white wine

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Bring the water to a boil in a pot, cover, and simmer the rice over very low heat for about 20 minutes. Clean and rinse the cucumber, quarter it lengthwise, and then slice it thinly. Mix the yogurt with the horseradish. Fold in the cucumber pieces and season the dip with a little salt, a few turns of freshly ground pepper, and a dash of lemon juice. Rinse the meat and pat dry. Heat the olive oil in a large pan and fry the meat for about 10 minutes, turning occasionally. Season with a little salt and a few turns of freshly ground pepper. Rinse the thyme, shake it dry, chop it, and add it to the meat just before the end of the cooking time. Then add the honey and white wine and bring to a boil briefly. Serve with the rice and cucumber dip.