Grilled Veal Chop with Raisin-Rice Pilaf
Courtesy of California Raisin Marketing Board
Servings: 6
Prep Time: 20 Min.
Cook Time: 20 Min.
Marinate: 2 Hr.
Prep Time: 20 Min.
Cook Time: 20 Min.
Marinate: 2 Hr.
What you need:
* 6 veal chops (about 4 oz. each)
* 1 (12-oz.) bottle garlic-olive oil marinade
* salt and pepper; to taste
Golden Raisin Asparagus Salad
* 1 1/4 lb. fresh asparagus
* 1 small leek
* 1/2 c. roasted red peppers, cut in matchstick-size pieces (julienne)
* 3/4 c. California golden raisins
* 1 Tbsp. olive oil
* 3 Tbsp. fresh lemon juice
* salt and pepper; to taste
California Raisin-Rice Pilaf
* 2 c. rice pilaf
* 1/2 c. California raisins
* 1/2 c. peanuts, toasted
* 1/4 c. chopped parsley
* 1 (12-oz.) bottle garlic-olive oil marinade
* salt and pepper; to taste
Golden Raisin Asparagus Salad
* 1 1/4 lb. fresh asparagus
* 1 small leek
* 1/2 c. roasted red peppers, cut in matchstick-size pieces (julienne)
* 3/4 c. California golden raisins
* 1 Tbsp. olive oil
* 3 Tbsp. fresh lemon juice
* salt and pepper; to taste
California Raisin-Rice Pilaf
* 2 c. rice pilaf
* 1/2 c. California raisins
* 1/2 c. peanuts, toasted
* 1/4 c. chopped parsley
What to do:
1. Combine chops and marinade in shallow pan; let stand for 1-2 hr. in refrigerator, turning occasionally.
2. Remove about 1/2-in. from bottom of asparagus spears. Blanch in boiling water for 2-3 min.; cool in ice water. Cut into 1/2-in. pieces and place in mixing bowl. Remove tops and very bottom of leek; cut in half lengthwise. Remove yellow center and rinse thoroughly with water. Grill over hot charcoal for 2-3 min. per side, being careful to avoid burning. Cut into matchstick-size pieces (julienne) and add to bowl. Stir in remaining ingredients and mix well. Set aside to chill.
3. Cook pilaf according to package directions. Add remaining ingredients to hot pilaf and mix together. Keep hot.
4. Remove chops from marinade. Discard used marinade and grill chops over high heat for 5-6 min. per side, turning a quarter turn halfway through each side, until done (145°F for medium rare). Spoon 1/3 c. pilaf onto each serving plate. Arrange grilled veal chop on top and add 1/2 c. salad on top of that. Serve immediately.
* Visit www.loveyourraisins.com/recipes/ for more raisin recipes!
2. Remove about 1/2-in. from bottom of asparagus spears. Blanch in boiling water for 2-3 min.; cool in ice water. Cut into 1/2-in. pieces and place in mixing bowl. Remove tops and very bottom of leek; cut in half lengthwise. Remove yellow center and rinse thoroughly with water. Grill over hot charcoal for 2-3 min. per side, being careful to avoid burning. Cut into matchstick-size pieces (julienne) and add to bowl. Stir in remaining ingredients and mix well. Set aside to chill.
3. Cook pilaf according to package directions. Add remaining ingredients to hot pilaf and mix together. Keep hot.
4. Remove chops from marinade. Discard used marinade and grill chops over high heat for 5-6 min. per side, turning a quarter turn halfway through each side, until done (145°F for medium rare). Spoon 1/3 c. pilaf onto each serving plate. Arrange grilled veal chop on top and add 1/2 c. salad on top of that. Serve immediately.
* Visit www.loveyourraisins.com/recipes/ for more raisin recipes!
Nutritional information:
Calories: 440; Total Fat: 15g; Saturated Fat: 3g; Cholesterol: 90mg; Total Carbs: 49g; Fiber: 4g; Sugar: 24g; Protein: 31g; Sodium: 370mg; Potassium: 1004mg;