Summary

Ingredients

• 1 medium onion (s)
• 1 pinch (s) sugar
• 200 g pork (loin, medallions)
• 0.5 ½ bell pepper (s)
• 2 large mushrooms
• 2 tablespoon, heaped tomato paste
• 150 ml vegetable stock
• 2 tablespoon sunflower seeds
• 120 g Kritharaki (noodles in rice form)
• Chili powder, rose pepper powder
• salt and pepper
• 1 tablespoon olive oil

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Instructions

1. First bring water to a boil in a saucepan and cook the kritharaki with a little salt in it until cooked. Meanwhile, heat the oil in a coated pan.
2. Dice the onions and fry them until translucent. Cut the bell pepper into short, very thin strips, dice the mushrooms not too small, dice the pork and put everything in the pan. Add salts, pepper, sugar and sunflower seeds and spices as desired, I recommend rose paprika or chili powder. Now let everything fry together again for a few minutes.
3. Deglaze the pan with the vegetable stock, stir in the tomato paste and let everything simmer over a medium heat.
4. As soon as the kritharaki are cooked, drain and stir into the pan. Let everything simmer for another 5 minutes.
5. Instead of sunflower seeds, all other seeds can be used, e.g., pumpkin seeds or pine nuts.