Why make a standard white sauce when a few more ingredients can turn this lipsmacking liquid into a ‘wow’ factor. Plump green peas and silky onion form the base of a paprika-infused bechamel sauce, which is poured over slices of seared pork schnitzel. Served with a steaming portion of white basmati rice and garnished with sweet piquante peppers.
Serving guide
Choose your portion size.
NICE RICE
Place the rice in a pot with 150ml [300ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
CREAMY Onion & PEAS
Place a pan over medium heat with a drizzle of oil. When hot, fry the Onion until golden, 4-5 minutes (shifting occasionally). Add the spiced flour and a generous knob of butter to form the roux. Cook for 1-2 minutes, stirring constantly. Slowly whisk in the milk until the sauce thickens slightly. Add the peas and allow to heat through, 2-3 minutes. If the sauce is too thick for your liking, add an extra splash of water. Remove from the heat and season.
SEAR THE SCHNITZEL
Place a pan over medium-high heat with a drizzle of oil. Pat the schnitzel dry with paper towel. When hot, sear the schnitzel until browned, 30-60 seconds per side. In the final 30 seconds, baste with a knob of butter and the NOMU rub. Remove from the pan, slice, and season.
DINNER = DONE
Serve up the steamy rice and top with the sliced pork. Pour over the sauce and scatter over the peppers.
White Basmati Rice - 75ml
Onion - 1
Spiced Flour - 15ml
Low Fat UHT Milk - 100ml
Peas - 40g
Pork Schnitzel (without crumb) - 150g
NOMU Italian Rub - 10ml
Piquanté Peppers - 20g
NICE RICE
Place the rice in a pot with 150ml [300ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
CREAMY Onion & PEAS
Place a pan over medium heat with a drizzle of oil. When hot, fry the Onion until golden, 4-5 minutes (shifting occasionally). Add the spiced flour and a generous knob of butter to form the roux. Cook for 1-2 minutes, stirring constantly. Slowly whisk in the milk until the sauce thickens slightly. Add the peas and allow to heat through, 2-3 minutes. If the sauce is too thick for your liking, add an extra splash of water. Remove from the heat and season.
SEAR THE SCHNITZEL
Place a pan over medium-high heat with a drizzle of oil. Pat the schnitzel dry with paper towel. When hot, sear the schnitzel until browned, 30-60 seconds per side. In the final 30 seconds, baste with a knob of butter and the NOMU rub. Remove from the pan, slice, and season.
DINNER = DONE
Serve up the steamy rice and top with the sliced pork. Pour over the sauce and scatter over the peppers.
White Basmati Rice - 150ml
Onion - 1
Spiced Flour - 30ml
Low Fat UHT Milk - 200ml
Peas - 80g
Pork Schnitzel (without crumb) - 300g
NOMU Italian Rub - 20ml
Piquanté Peppers - 40g
NICE RICE
Place the rice in a pot with 450ml [600ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
CREAMY Onion & PEAS
Place a pan over medium heat with a drizzle of oil. When hot, fry the Onion until golden, 5-6 minutes (shifting occasionally). Add the spiced flour and a generous knob of butter to form the roux. Cook for 1-2 minutes, stirring constantly. Slowly whisk in the milk until the sauce thickens slightly. Add the peas and allow to heat through, 3-4 minutes. If the sauce is too thick for your liking, add an extra splash of water. Remove from the heat and season.
SEAR THE SCHNITZEL
Place a pan over medium-high heat with a drizzle of oil. Pat the schnitzel dry with paper towel. When hot, sear the schnitzel until browned, 30-60 seconds per side. In the final 30 seconds, baste with a knob of butter and the NOMU rub. Remove from the pan, slice, and season. You may need to do this step in batches.
DINNER = DONE
Serve up the steamy rice and top with the sliced pork. Pour over the sauce and scatter over the peppers.
White Basmati Rice - 225ml
Onions - 2
Spiced Flour - 45ml
Low Fat UHT Milk - 300ml
Peas - 120g
Pork Schnitzel (without crumb) - 450g
NOMU Italian Rub - 30ml
Piquanté Peppers - 60g
NICE RICE
Place the rice in a pot with 450ml [600ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
CREAMY Onion & PEAS
Place a pan over medium heat with a drizzle of oil. When hot, fry the Onion until golden, 5-6 minutes (shifting occasionally). Add the spiced flour and a generous knob of butter to form the roux. Cook for 1-2 minutes, stirring constantly. Slowly whisk in the milk until the sauce thickens slightly. Add the peas and allow to heat through, 3-4 minutes. If the sauce is too thick for your liking, add an extra splash of water. Remove from the heat and season.
SEAR THE SCHNITZEL
Place a pan over medium-high heat with a drizzle of oil. Pat the schnitzel dry with paper towel. When hot, sear the schnitzel until browned, 30-60 seconds per side. In the final 30 seconds, baste with a knob of butter and the NOMU rub. Remove from the pan, slice, and season. You may need to do this step in batches.
DINNER = DONE
Serve up the steamy rice and top with the sliced pork. Pour over the sauce and scatter over the peppers.
White Basmati Rice - 300ml
Onions - 2
Spiced Flour - 60ml
Low Fat UHT Milk - 400ml
Peas - 160g
Pork Schnitzel (without crumb) - 600g
NOMU Italian Rub - 40ml
Piquanté Peppers - 80g
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R65.95
for 4 servings · R16.49 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Piquanté Peppers needs 80 gPEPPADEW Piquanté Pepper Chutney 400 g 400 g at R58.99 · 20% of packR11.80
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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White Basmati Rice needs 300 mlFully Cooked White Basmati Rice 250 g R37.99 · whole pack (size can't be divided)R37.99
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Peas needs 160 gSplit Pea Soup Mix 750 g 750 g at R42.99 · 21% of packR9.17
Not in the Woolies basket — source these elsewhere:
- NOMU Italian Rub
- Low Fat UHT Milk
- Spiced Flour
- Pork Schnitzel (without crumb)
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Basmati Rice & Herby Pork?
The preparation time for Basmati Rice & Herby Pork with sweet piquanté peppers is between 20 and 40 minutes.
What is the total time required to make Basmati Rice & Herby Pork with sweet piquanté peppers?
The total time required to make Basmati Rice & Herby Pork with sweet piquanté peppers is between 30 and 50 minutes.
How many servings does Basmati Rice & Herby Pork provide?
4 servings
What are the main ingredients in Basmati Rice & Herby Pork?
Low Fat UHT Milk, NOMU Italian Rub, Onion, Pea, Piquanté Peppers, Pork Schnitzel (without crumb), Spiced Flour, White Basmati Rice
What is the nutritional information of Basmati Rice & Herby Pork?
Calories: 642, Carbs: 90 grams, Fat: grams, Protein: 47.2 grams, Sugar: 18.1 grams, Salt: 575 grams
How do I prepare Basmati Rice & Herby Pork?
NICE RICE: Place the rice in a pot with 150ml [300ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover. CREAMY ONION & PEAS: Place a pan over medium heat with a drizzle of oil. When hot, fry the onion until golden, 4-5 minutes (shifting occasionally). Add the spiced flour and a generous knob of butter to form the roux. Cook for 1-2 minutes, stirring constantly. Slowly whisk in the milk until the sauce thickens slightly. Add the peas and allow to heat through, 2-3 minutes. If the sauce is too thick for your liking, add an extra splash of water. Remove from the heat and season. DINNER = DONE: Serve up the steamy rice and top with the sliced pork. Pour over the sauce and scatter over the peppers. SEAR THE SCHNITZEL: Place a pan over medium-high heat with a drizzle of oil. Pat the schnitzel dry with paper towel. When hot, sear the schnitzel until browned, 30-60 seconds per side. In the final 30 seconds, baste with a knob of butter and the NOMU rub. Remove from the pan, slice, and season.
What should be prepared from my kitchen to make Basmati Rice & Herby Pork?
Low Fat UHT Milk, NOMU Italian Rub, Onion, Pea, Piquanté Peppers, Pork Schnitzel (without crumb), Spiced Flour, White Basmati Rice
How many calories does Basmati Rice & Herby Pork have?
642 calories
How much fat content does Basmati Rice & Herby Pork have?
grams