Veal Fillet in Basiline Coating with Swiss Chard Fragrant Rice

Ingredients

• 2 handfuls mixed herbs (parsley, sage, tarragon)
• 500 g veal fillet
• Salt
• Pepper
• 300 ml hot vegetable broth
• 100 ml dry white wine
• 2 tbsp butter (30 g)
• 250 g ORYZA Selection Kamalis rice
• 400 g colorful Swiss chard
• 1 Shallot
• 1 sprig thyme
• 1 tbsp spelt whole‑grain flour
• 150 ml milk (1.5 % fat)
• 100 g heavy cream
• zest and juice of one ¼ organic lemon
• 20 g bundle basil
• 1 tbsp mustard

Instructions

1. 1.

   Wash herbs, shake dry and place on a steaming rack. Rinse veal fillet, pat dry and season with salt and pepper. Lay it on the herb bed and put in a pot with hot broth and white wine. Steam covered for 30 minutes until pink. Remove meat from rack, wrap in foil and rest.

2. 2.

   Meanwhile, heat 1 tbsp butter in a pot. Add ORYZA Selection Kamalis rice and sauté while stirring until grains are slightly translucent. Then add 375 ml boiling salted water. Cook the rice in a closed pot over medium heat for about 11 minutes until all water is absorbed.

3. 3.

   In parallel, clean Swiss chard, rinse and drain. Trim stems. Cut stems into wide strips across and blanch in boiling salted water for about 2 minutes. Drain and dry well. Slice chard leaves into ~2 cm wide strips. Steam the leaf strips over boiling water for 6 minutes and season with salt and pepper.

4. 4.

   For the sauce, peel and chop the shallot. Wash thyme, shake dry and pluck leaves. In a small pot, heat remaining butter, sauté the shallot until translucent, sprinkle flour, stir in milk and simmer gently for 4 minutes. Add cream, lemon zest and juice, then season with salt, pepper and thyme leaves.

5. 5.

   Wash basil, shake dry and finely chop. Take meat out of foil, brush all around with mustard and roll in basil. Slice the meat into 2 cm thick slices with a sharp knife.

6. 6.

   Finally fluff the rice with a fork. Mix Swiss chard with the rice and plate on a dish. Place veal slices on top and drizzle with sauce.