Brown Rice with Vegetables and Veal

Water the romaine pot and soak the brown rice in cold water.

Cut the meat into bite-sized morsels. Rinse the celery and cut into slices. Rinse the tomatoes, remove the stem and cut them into quarters. Rinse the peppers, remove the stem, white ribs and seeds and cut into strips. Peel and roughly dice the onions. Chop the sage.

Drain the soaking water and put the long grain rice at the bottom of the Roman pot. Pour the wine over it, the long grain rice should be covered by the wine.

Then season the remaining ingredients with salt, mix with the peppercorns and spread evenly on the long-grain rice. Put the butter in pieces on top.

Close the pan and put it in the cold oven. Turn on 200 °C and cook for 1 1/2 hours. Rinse the parsley, shake it dry and chop it.

Serve the finished dish with the parsley and crème fraîche.

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