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Soy Schnetzel Carrot Rice Pot

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Soy Schnetzel Carrot Rice Pot

The perfect soy schnetzel carrot rice pot recipe with a picture and simple step-by-step instructions.

  • 400 ml Vegetable broth
  • 100 g Long grain top rice
  • 50 g Dried soy schnitzel
  • 2 size Carrots
  • 2 tbsp Tomato paste
  • 1 tbsp Olive oil
  • 1 tbsp Dried oregano
  • 1 tbsp Garlic powder
  • 1 tbsp Salt and pepper
  1. Wash, peel and cut the carrots into pieces of equal thickness. Heat the oil in a large saucepan. Briefly fry the rice with the soy shreds and the carrot pieces. Deglaze with the vegetable stock and simmer for about 10 minutes. Stir in the tomato paste and season with the spices. Then serve.
Dinner
European
soy schnetzel carrot rice pot

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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