1. rinse and dry the meat. Marinate in juice of one orange, 4 tbsp. oil, salt and pepper for 2 hours. 2.
Fillet the remaining oranges, reserving the juice. Prepare rhubarb (ready to cook, e.g. peel, remove woody parts and dirt) and cut into 1-2 cm pieces.
Peel and finely dice onions. Sauté in oil until translucent.
4. cook long grain rice in vegetable soup. Stir orange fillets, jam, rhubarb and juice into onions. Simmer gently for 10 minutes. Season to taste with sugar and freshly ground pepper.
Remove meat from marinade, dry. Sauté, pour marinade, cover and simmer for 10 minutes until tender, add seasoning.
Chop the parsley and add to the long grain rice. Serve with meat and chutney.
*) We have taken chervil, because it is growing in the garden.
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