Pork Schnitzel And Vegetable Rice Pilaf Recipe 455

PORK SCHNITZEL AND VEGETABLE RICE PILAF RECIPE - (4.5/5)

Steps:

• For the Pork Schnitzel: Prehaet oven to 200 degrees. Set out the flour, bread crumbs, and eggs on plates or in shallow bowls and have a stack of parchment or wax paper ready. Season the eggs liberally with salt and pepper. Dredge the cutlets, one at a time, in the egg, then the flour, then the egg again,then dredge in the bread crumbs. Stack the breaded cutlets between layers of wax paper and, when all the cutlets are breaded, transfer the stack into the refrigerator to chill for at least 10 minutes and up to 3 hours. Heat butter and oil in a large skillet over medium heat until a pinch of flour dropped into the pan sizzles. Cook in batches if necessary, making sure not to crowd the pan, adding more fat to the pan as needed. Turn cutlets as soon as they're browned, then cook the other side. The total cooking time should be about 5 minutes or less. As each piece is done, transfer to an ovenproof platter and place into the oven. Serve as soon as possible. Garnish with the parsley and lemon wedge on the side. For the Vegetable Rice Pilaf: Heat oil in a large sauce pan over medium heat. Saute onion, carrot, celery, and sugar snap peas until crisp tender, about 5 minutes. Remove with slotted spoon and set aside. In remaining oil saute rice and orzo until just golden. Add chicken stock, scallions, and salt and pepper. Turn up heat to high, bring to a boil. Reduce heat to low and allow rice to simmer for 20 minutes. Add peas, cover and turn off heat. Let sit for 5-10 minutes covered. Peas will steam in residual heat. Fluff with a fork and serve, garnished with chopped chives.

PORK AND VEGETABLE STIR-FRY WITH RICE PILAF

Steps:

• For the rice pilaf, heat the olive oil in a medium saucepot over medium heat. Add the shallots and some salt and cook until the shallots are translucent, about 3 minutes. Add the chicken stock, rice, bay leaves, thyme and salt to taste. Bring to a boil. Reduce the heat to medium low and cover with a lid. Cook for about 15 minutes.
• Preheat the oven to 350 degrees F.
• On a baking sheet, bake the sliced almonds until aromatic and toasted, about 7 minutes. Set aside.
• Slice the scallions diagonally. Separate the green and white ends. Set aside the scallion whites for the stir-fry. Save the scallion greens to top the stir-fry and rice pilaf.
• Heat a griddle to medium-high heat. Add the canola oil, garlic, ginger and scallion whites and let sweat for about 3 minutes. Add the pork, green beans, mushrooms and carrots and cook until everything has browned nicely, 5 to 7 minutes. Finish off the stir-fry with the oyster sauce, edamame, soy sauce, red wine vinegar and chili paste. Mix until well incorporated.
• Before serving, lightly fluff the rice with a fork. Serve the stir-fry with the rice pilaf and top with the toasted almonds and scallion greens.

INSTANT POT BEEF AND RICE PILAF WITH VEGETABLES RECIPE

Steps:

• Press the SAUTE button on your Instant Pot. After it heats up, add in the oil. Heat the oil for 1 minute, then add in the onion, carrots, and celery. Sauté for 5 minutes or until the onions become tender.
• Add in the beef pieces, tomato sauce, beef broth, pepper, salt, garlic powder, smoked paprika, and steak seasoning. Stir all together. Place the bay leaf on top.
• Place the lid on the Instant Pot and turn the valve to the SEALING position.
• Press the PRESSURE COOK (or MANUAL) button on the Instant Pot and set the timer for 40 minutes. When the timer is done, switch the valve over to VENTING and do a quick release of the pressure (you can also let it do a natural release if you have time).
• Remove the lid and pull out the bay leaf.
• Pour the rice over the top of everything (don't stir it together) and using the back of a spoon, spread it around evenly. All of the rice should be covered with liquid.
• Press the halves of the garlic down into the rice (cut side down touching the rice). Place the lid back on the Instant Pot. Move the valve back to SEALING. Press the PRESSURE COOK (or MANUAL) button and set the timer for 15 minutes.
• When the cooking time is over, let the Instant Pot do a natural release for 15 minutes (let the pressure release on it's own). When the time is up, move the valve to VENTING and allow the rest of the pressure to leave the pot.
• Open the lid, remove the garlic. Add in the fresh parsley and then fluff the rice with a fork and gently stir all the ingredients together.
• Serve and enjoy!

PORK CHOPS AND RICE PILAF

Steps:

• Season pork chops with salt and pepper.
• Brown both sides of pork chops, no oil needed with a non stick skillet.
• Using a 9"x13" pan, mix together rice pilaf mix and the ingredients needed to make the rice pilaf, usually water and margarine.
• I use hot water so that the margarine melts.
• Spread rice pilaf evenly on the bottom of the pan, lay pork chops on top of rice.
• Cover tightly with foil and bake at 350°F for 1 hour.
• Bake for 1 hour and 15 minutes for really thick pork chops.
• Experiment with different rice pilaf mixes, but I like the chicken versions best.

AWESOME RICE PILAF

Steps:

• Melt butter in a large saucepan over medium heat; cook and stir carrots, celery, red bell pepper, onion, and garlic until the vegetables begin to soften, about 5 minutes.
• Gently stir rice, corn, and peas into vegetables to combine. Pour chicken broth, soy sauce, and Worcestershire sauce into rice mixture. Season with lemon pepper, parsley, thyme, saffron, salt, and black pepper, bring to a boil, and reduce heat to low. Cover and simmer until rice is tender, about 20 minutes. Remove from heat and let pilaf stand covered until grains are separate, 10 to 15 more minutes.

VEGETABLE RICE PILAF

Steps:

• In a saucepan, heat the oil over medium heat.
• Cook the onion, carrots, thyme, and salt, stirring occasionally, until the onion is softened, about 5 minutes.
• Add the rice, stirring to coat; pour in the broth and bring to a boil.
• Reduce the heat, cover and simmer for 20 minutes.
• Add the green beans and cook, covered, until the rice is tender and the beans are tender-crisp, 5 to 7 minutes.
• Fluff with a fork.

BAKED VEGETABLE RICE PILAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix chicken broth, rice, corn, peas, carrot, and onion together in a casserole dish; cover with aluminum foil.
• Bake in the preheated oven until rice is tender and broth has been absorbed, about 30 minutes. Remove aluminum foil and sprinkle pilaf with Cheddar cheese; cover with aluminum foil. Continue baking until cheese is melted, about 5 minutes.

PORK SCHNITZEL

Steps:

• Tip the sage leaves and breadcrumbs onto a plate, then mix together with a little seasoning. Pour the eggs onto another plate. Pat the pork dry, then coat each chop in the egg mixture, letting any excess drip away. Then dip in the breadcrumbs until well covered. Cook or wrap in cling film or freezer bags and freeze.
• To cook, defrost completely if frozen. Place the chops on a lightly greased baking sheet and brush with a little of the butter. Cook under a medium grill for 7-10 mins until browned. Then turn over, brush with more butter and cook for a further 7 mins until crisp, browned all over and cooked through. Serve with green beans, fresh peas and some mashed potato mixed with grated cheddar.

SHEET-PAN CRISPY PORK SCHNITZEL

Steps:

• Heat oven to 400 degrees. Lightly grease a rimmed baking sheet.
• Separately place flour and eggs in two shallow bowls. Beat the eggs, then stir in the garlic. In a third shallow bowl, whisk 3 tablespoons of the oil with mayonnaise until well blended, then add breadcrumbs and mix with your fingers until there are no clumps, and oil is evenly distributed.
• Season pork with salt and pepper. Working with one piece at a time, dredge in flour (shake off excess), dip in egg (shake off excess) and dredge in breadcrumbs, pressing to adhere. Transfer to the prepared baking sheet. Bake until golden and crispy, about 20 to 25 minutes. Season with salt and pepper.
• Meanwhile, in a large bowl combine the remaining 6 tablespoons oil, 2 tablespoons lemon juice from 1 lemon, capers, caper brine and parsley, and whisk until well blended. Season with salt and pepper. Add hearts of palm, celery and tomatoes and toss to evenly coat.
• Divide schnitzel and salad on 4 serving plates, cut the other lemon into wedges and serve alongside.

SPICED PORK RICE PILAF RECIPE

Steps:

• Cook and stir carrot, celery and onion in hot oil in large skillet until tender. Add pork and ginger; cook and stir until pork is browned.
• Add chicken broth and 1/2 cup water; bring to boil. Add rice, tomato and apricots. Remove from heat. Cover and let stand 5 min.
• Sprinkle with peanuts and cilantro just before serving.