FRIJE

Instructions

• 1.   Start by cooking the brown rice in a pot of salted water, following the instructions on the packaging (usually 20 to 25 minutes). Drain and keep warm.
• 2.   While the rice is cooking, prepare the ingredients. Cut the pork escalope into thin strips. Peel and dice the onion, then peel the carrots and slice them. Clean the button mushrooms and slice them.
• 3.   In a skillet, heat 1 teaspoon of olive oil over medium heat. Add the pork strips and onion. Sauté for 3 minutes, stirring regularly, until the pork is lightly browned. Season with salt and pepper.
• 4.   Then add the carrots and mushrooms to the skillet. Sauté for an additional 3 minutes, stirring occasionally, until the vegetables start to brown.
• 5.   Pour the vegetable broth (prepared by dissolving 1/4 of a bouillon cube in 125 ml of water) into the skillet. Add 2 teaspoons of fresh thyme. Reduce the heat and simmer gently for 8 minutes, until the vegetables are tender and the broth has slightly reduced.
• 6.   Then stir in 3 tablespoons of 0% fat Greek yogurt into the skillet. Mix well to obtain a creamy sauce. Adjust the seasoning with salt and pepper, then garnish with fresh chives for a touch of freshness. Serve immediately with the brown rice.

Nutritional information *

Reference

• www.ertova.com/2024/10/05/poelee-de-porc-cremeuse-aux-champignons-et-carottes-un-plat-rapide-et-savoureux-%F0%9F%A5%A9%F0%9F%8D%84/