Wild Rice with Chicken recipe
information
530 calories per serving
ingredients
225 g (8 oz) wild rice
salt and freshly milled white pepper
575 g (1 1/4 lb) boned, skinned chicken, cooked
1 small fennel bulb
2 tablespoons oil
350 g (12 oz) frozen peas
150 ml (1/4 pint) chicken stock
1 tablespoon chopped dill to garnish
salt and freshly milled white pepper
575 g (1 1/4 lb) boned, skinned chicken, cooked
1 small fennel bulb
2 tablespoons oil
350 g (12 oz) frozen peas
150 ml (1/4 pint) chicken stock
1 tablespoon chopped dill to garnish
method
1. Wash the rice thoroughly and boil it in a covered saucepan of salted water for 40 minutes. Cut the chicken into small, equal pieces. Peel and chop the fennel. Chop the leaves and keep them to one side. Rinse the cooked rice with cold water and drain.
2. Heat the oil in a large saucepan and fry the chicken and chopped fennel in it, stirring from time to time. Add the peas and stock and bring to the boil. Stir in the rice and season to taste, cover the pan and simmer gently for 10 minutes.
3. Garnish with dill and fennel leaves.
Instead of chicken you can use any leftover roast meat.
2. Heat the oil in a large saucepan and fry the chicken and chopped fennel in it, stirring from time to time. Add the peas and stock and bring to the boil. Stir in the rice and season to taste, cover the pan and simmer gently for 10 minutes.
3. Garnish with dill and fennel leaves.
Instead of chicken you can use any leftover roast meat.
serving amount
serves 4
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