Veal With Portobello Mushrooms, Rice And Garlic Mustard Butter - cooking recipe

Ingredients

1 1/2 cups medium grain white rice
1/2 cup frozen green peas
8 None portobello mushrooms
1/4 cup olive oil
4 None veal chops
None None salt and freshly ground black pepper
4 tbsp butter, softened
1 tbsp wholegrain mustard
2 tbsp finely chopped fresh flat-leaf parsley
1 clove garlic, crushed
1/2 cup finely grated parmesan cheese
None None lemon wedges, to serve, optional

Preparation

Add rice to a large pot of boiling, salted water. Boil, uncovered, for 5 minutes. Add the peas, boil until rice is just tender and drain well.
Meanwhile, brush the mushrooms lightly with some of the oil. Cook on a grill pan over high heat until browned on both sides and just tender. Remove from the pan and cover to keep warm.
Brush the veal with the remaining oil and season with salt and pepper. Cook veal on the same pan over medium heat until browned on both sides and cooked as desired. Remove from pan and cover to keep warm.
To make the garlic mustard butter, place butter, mustard, parsley and garlic in a small bowl. Beat with a wooden spoon until combined.
Stir the parmesan into rice mixture and season to taste with salt and pepper.
Serve the veal with a spoon of mustard butter, mushrooms, rice mixture and lemon wedges, if desired.