Mustard rabbit with glazed carrots and brown rice

Ingredients

For 1 serving

• Rabbit160 g
• Mustard12 g
• Greek yogurt 2%30 g
• Carrots150 g
• Honey5 g
• Brown rice55 g
• Vegetable broth150 ml
• Extra virgin olive oil10 g
• Saltto taste

Contains: lactose, celery, mustard,

Method

1. Bring a pan of water to the boil, salt it and cook the brown rice for 35 minutes, until tender; drain.
2. Meanwhile pat the rabbit pieces dry with kitchen paper and season with a pinch of salt. Heat half the oil in a casserole over medium-high heat and brown them for 8 minutes, until golden; pour in the vegetable stock, cover and cook over low heat for 35 minutes, until the meat is tender.
3. Peel the carrots and cut them into rounds about 5 mm thick; put them in a frying pan with the remaining oil, the honey, a splash of water and a pinch of salt and cook over medium heat for 12 minutes, stirring, until the water has evaporated and they are tender and glossy.
4. In a small bowl stir the mustard into the Greek yoghurt.
5. When the rabbit is done, turn off the heat, wait a minute and stir the mustard and yoghurt into the juices until creamy and coating the meat: off the heat the yoghurt won't split.
6. Serve the rabbit with the glazed carrots and the rice.