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Rice with Nazareth light cheese and pheasant fillets

Type: Main course

Ingredients for 4 people

  • 150 g Nazareth cheese grated
  • 150 g Nazareth butter
  • Salt and pepper
  • 200 g rice
  • Rocket
  • Paprika powder
  • ¾ l vegetable stock
  • 4 pheasant fillets
  • 1 red pepper
  • 1 yellow pepper
  • 1 green pepper
  • 1 small chilli pepper
  • 150 g beans
  • 1 large onion
  • 1 large root parsley
  • 3 purple carrots
  • 4 stalks white celery
  • 200 g peas
  • 2 large tomatoes
  • Cube the peppers, the beans, the carrots and the celeriac and boil in salted water until tender yet firm to the bite. 

  • Skin the tomatoes, deseed and chop into small cubes.

  • Finely slice the onion and the chilli pepper and gently fry in butter. Then take the pan off the hob and add 100 g grated cheese.

  • Boil the rice until al dente in the vegetable stock.

  • Meanwhile sauté the pheasant fillets in butter and season with salt and pepper.

  • Then mix the onion, the chilli pepper, the vegetables, the cubed tomatoes, the peas and the rice together on low heat. Adjust the seasoning with paprika powder and salt and pepper.

  • Serve the pheasant with the vegetables and garnish with some cheese and rocket.