Preparation
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1.
Cook rice to al dente and drain.
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2.
Fry veal medallions in olive oil until golden. Season with salt and pepper and remove from pan to a plate and keep warm.
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3.
Add chopped onion to the pan and fry until translucent.
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4.
Add grated carrot, cubed zucchini and halved mushrooms.
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5.
Fry briefly, add ¾ cup (150 ml) Vegeta Chicken Reduced Sodium Broth and sauté briefly.
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6.
Add the remaining broth, add in rice and stir so that the rice soaks up the liquid and softens.
Serving
Serve veal medallions and rice with a green salad.
Advice
If you prefer your veal seared on the outside but pink on the inside, fry in hot oil, turn over, fry on all sides and then add a cube of butter and turn meat until fully coated with butter. Remove meat and keep in a warm place, and add vegetables to the sauce and continue preparing.
