Rice with baked veal and veggie salad

Essential ingredients

• 122 g – Veal
• 8 g – Olive oil
• 107 g – Wild rice
• 8 g – Butter 82.5%
• 228 g – Cucumber
• 16 g – Greens
• 152 g – Bell pepper

Ingredients to taste

• 2 g – Italian herbs mix
• 2 g – Spices to taste
• 2 g – Rosemary (dried)
• 2 g – Oregano

Cooking

• 1 Preheat the oven to 220°C / 428°F

• 2 Cut the veal into 1-1.5 cm thick slices. Rub the meat with salt and spices to taste (we recommend rosemary, oregano, or a mixture of Italian herbs, but you can choose any of your favorite spices)

• 3 Wrap the meat tightly in foil. Bake for about 25 minutes

• 4 While the meat is baking, put the rice into a pot and cover it with water in a 1: 3 ratio. Cook over medium heat with the lid closed for about 20-25 minutes. Add salt to taste

• 5 At this time, prepare the salad: wash and cut the cucumbers and bell peppers, chop the herbs. Combine vegetables and herbs in a deep bowl. Add olive oil, salt, and spices to taste

• 6 Season the cooked rice with butter, stir.

• 7 Serve rice, meat, and salad on one plate. Bon Appetit!