|
5 ml
1
2
1
225 g
150 ml
100 g
850 ml
225 g
45 ml
|
vegetable oil
large onion, finely chopped
cloves garlic, crushed
green pepper, trimmed and thinly sliced
brown long grain rice
dry white wine or dry cider
seedless raisins
pints white stock
cooked
chicken, thinly sliced
chopped parsley
a little grated Edam cheese (optional)
salt and ground black pepper |
Method :
-
Heat the oil in a frying pan and
cook the onion and garlic over low heat for about 10 minutes,
stirring occasionally.
-
Do not allow to brown.
-
Add the sliced pepper and rice and
stir for 1 minute.
-
Pour in the wine or cider, increase
the heat and boil until the liquid has reduced by about a half.
-
Add the raisins and stock, season
with salt and pepper and stir well.
-
Cover and simmer gently for about
40 minutes, or until the liquid has been absorbed and the rice is
tender.
-
Add the chicken and cook for 5
minutes.
-
Stir in the parsley, transfer to a
heated serving dish and sprinkle with a little grated Edam cheese,
if liked.
Serving Suggestion :
Green salad and whole meal bread.
Alternative Suggestion :
Cooked lamb, turkey, veal or rabbit can be
used in place of chicken.
Serves 4
Per Serving :
400 calories, 5 g fat, 4 g fiber.
#Ads - Get the above cooking ingredients here at discounted price
|
