Rice casserole with pork medallions and apricots

Ingredients for 4 servings:

• 600 g pork fillet(s), cut into medallions
• 2 stalk(s) leeks, in rings
• 2 peppers, red, cut into strips
• 1 tbsp rapeseed oil
• Salt
• 240 g rice, cooked
• 300 g apricot(s), drained, in wedges
• 50 ml vegetable stock
• 100 ml dry white wine
• 1 pinch(s) of sugar
• Coriander, ground
• Cinnamon powder
• 4 tsp almond flakes

Instructions

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

Heat the oil in a pan, briefly fry the medallions, season with salt and pepper, and remove. Briefly sauté the leek rings in the frying fat and toss with the rice. Sauté the bell pepper strips in the pan for about 3 minutes, stirring occasionally. Add the apricots. Deglaze with stock and wine and season with salt, pepper, sugar, cinnamon, and coriander. Place the leek rice in a greased dish, place the medallions on top, pour over the sauce, and sprinkle with almonds. Bake in a preheated oven on the middle rack at 200°C for about 15 minutes.