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🍽️ Veal fillet in basil crust with fragrant chard rice

554 kcal · 30 min · 4 servings

Ingredients

• 2 handfuls mixed herbs (parsley, sage, tarragon)
• 500 g veal fillet
• salt
• pepper
• 300 ml hot vegetable broth
• 100 ml white wine
• 2 tbsp butter (30 g)
• 250 g ORYZA (Selection Kamalis)
• 400 g colorful chard
• 1 shallot
• 1 sprig thyme
• 1 tbsp spelt wholemeal flour
• 150 ml milk (1.5% fat)
• 100 g whipping cream
• peel and juice of one ¼ organic lemon
• 1 bunch basil (20 g)
• 1 tbsp mustard

Instructions

1. 1. Rinse the fresh herbs under running water.
2. 2. Let the herbs drain well.
3. 3. Place the herbs on a steamer insert.
4. 4. Rinse the veal fillet as well.
5. 5. Pat the meat dry with a kitchen towel.
6. 6. Season the meat with salt and pepper to taste.
7. 7. Place the meat on the herb bed.
8. 8. Place the insert into the pot with the hot broth and white wine.
9. 9. Cover the pot.
10. 10. Steam the meat over low heat for about 30 minutes.
11. 11. Ensure the meat remains pink inside.
12. 12. Remove the meat from the pot.
13. 13. Wrap the meat in aluminum foil.
14. 14. Let the meat rest briefly.
15. 15. Heat 1 tablespoon of butter in a pot.
16. 16. Add the ORYZA Selection Kamalis rice.
17. 17. Sauté the rice while stirring constantly.
18. 18. Wait until the rice grains become slightly translucent.
19. 19. Pour in 375 milliliters of boiling, salted water.
20. 20. Cook the rice in the covered pot over medium heat.
21. 21. Cook the rice for about 11 minutes.
22. 22. Wait until all the liquid has been absorbed.
23. 23. Wash the chard.
24. 24. Remove the tough stem bases.
25. 25. Let the chard drain.
26. 26. Cut the stems crosswise into wide strips.
27. 27. Blanch the stem strips for about 2 minutes in salted water.
28. 28. Drain the stems.
29. 29. Let the stems drip dry.
30. 30. Cut the chard leaves into strips about 2 centimeters wide.
31. 31. Place the leaf strips in the steamer insert over boiling water.
32. 32. Steam the leaves for 6 minutes.
33. 33. Season the steamed chard with salt and pepper.
34. 34. Peel the shallot.
35. 35. Chop the shallot finely.
36. 36. Wash the thyme.
37. 37. Shake the thyme dry.
38. 38. Pick the thyme leaves off the stems.
39. 39. Heat the remaining butter in a small pot.
40. 40. Sauté the shallot in it until translucent.
41. 41. Dust the shallot with flour.
42. 42. Stir in the milk.
43. 43. Let the mixture simmer over low heat for 4 minutes.
44. 44. Stir in cream, lemon zest, and lemon juice.
45. 45. Season the sauce with salt, pepper, and thyme leaves.
46. 46. Wash the basil.
47. 47. Shake the basil dry.
48. 48. Chop the basil finely.
49. 49. Remove the meat from the foil.
50. 50. Brush the meat thinly with mustard all around.
51. 51. Roll the meat in the chopped basil.
52. 52. Ensure the meat is completely covered.
53. 53. Slice the meat into 2-centimeter-thick slices using a sharp kitchen knife.
54. 54. Fluff the finished rice with a fork.
55. 55. Mix the steamed chard into the rice.
56. 56. Arrange the rice and chard mixture on a plate.
57. 57. Place the veal slices on top.
58. 58. Drizzle everything with the prepared sauce.

Nutrition per serving

• kcal: 554
• Protein: 37 g · Fett/Fat: 18 g · Carbs: 56 g