Cook rice to al dente and drain.
Fry veal medallions in olive oil until golden. Season with salt and pepper and remove from pan to a plate and keep warm.
Add chopped onion to the pan and fry until translucent.
Add grated carrot, cubed zucchini and halved mushrooms.
Fry briefly, add ¾ cup (150 ml) Vegeta Chicken Reduced Sodium Broth and sauté briefly.
Add the remaining broth, add in rice and stir so that the rice soaks up the liquid and softens.
Serve veal medallions and rice with a green salad.
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.