Meat Skewers with Mushrooms

Ingredients

• 250 g cooked natural rice
• 1 red bell pepper
• 1 Shallot
• 1 tbsp Tomato Paste
• 2 tbsp olive oil
• 500 ml meat broth
• 500 g pork (e.g., top loin)
• 250 g Cherry Tomatoes
• 350 g Mushrooms
• 3 sprigs sage
• Salt
• Pepper (freshly ground)
• 2 tbsp olive oil

Instructions

1. 1.

   Rinse the rice in a sieve and drain. Wash, halve, deseed, and dice the bell pepper. Peel and finely chop the shallot. Sauté together with the pepper in hot oil briefly, then deglaze with broth. Add the rice, season with salt and pepper, cover, and simmer over low heat for about 30 minutes until tender.

2. 2.

   Rinse the pork, pat dry, and cut into bite‑sized cubes. Wash the tomatoes and clean the mushrooms. Pick off sage leaves. Thread alternating pieces of pork, mushroom, tomato, and sage onto eight wooden skewers. Season with salt and pepper and cook in hot oil in a skillet, turning occasionally, for 8–10 minutes until browned.

3. 3.

   Taste the rice and serve alongside the skewered meat.