Veal stew with peas and mushrooms and rice

Ingredients

For 1 serving

• Veal stew meat150 g
• Peas100 g
• Button mushrooms100 g
• Spring onions1
• Vegetable broth250 ml
• White rice50 g
• Parsley5 g
• Extra virgin olive oil10 g
• White wine50 ml
• Saltto taste
• Black pepperto taste

Contains: celery, sulphites,

In season: April – June

Method

1. Slice the spring onions, pat the veal stewing meat dry with kitchen paper and warm the vegetable stock.
2. Heat the oil in a casserole over medium-high heat and brown the veal with the spring onions for 6 minutes, turning, until golden; season with salt and pepper.
3. Deglaze with the white wine and let it bubble for 2 minutes, until the smell of alcohol has gone. Pour in the hot stock, cover and cook over low heat for 30 minutes.
4. Meanwhile wipe the button mushrooms with a damp cloth and slice them. Add them to the stew with the peas and cook uncovered for another 15 minutes, until the meat is tender and the sauce has reduced.
5. While the stew finishes, bring salted water to the boil, add the rice and cook for 15 minutes, until tender; drain.
6. Finish the stew with chopped parsley and serve with the rice.