Rice Pork

Ingredients

• 1 onion
• 2 Zucchini
• 600 g pork (fillet or loin)
• 2 tbsp Vegetable oil
• Salt
• Pepper (freshly ground)
• 1 tbsp pesto (jar)
• 200 g Long grain rice
• 1 tsp turmeric
• 400 ml meat broth
• 60 g raisins
• 2 stalks Parsley
• roasted almond flakes (for garnish)

Instructions

1. 1.

   Peel the onion and slice into strips. Wash, trim, and dice the zucchini. Rinse the pork, pat dry, and cut into bite‑size cubes. In a hot pan with oil, brown the pork all over. Season with salt and pepper, then remove from the pan. Sauté the onions and zucchini in the same pan for about 2 minutes. Add the pesto and stir. Briefly sauté the rice, season with turmeric, salt, and pepper, then pour in the broth. Stir in the raisins and cover; simmer for about 15 minutes. Return the pork to the pan and cook everything together for another 10 minutes, stirring regularly and adding more broth as needed.

2. 2.

   Rinse the parsley, shake dry, pluck the leaves, finely chop, and fold into the rice at the end. Taste and serve sprinkled with almond flakes.