1/2 cup Chicken Stock or 1 stock cube in
1/2 cup water
6 mushrooms, sliced
4 spring onions (shallots), cut into 1cm
(1/2 in) lengths
2 tbsp chopped pecan nuts
2 cups cooked brown or basmati rice
Method :
Heat chicken
stock in large pan or wok. Cook mushrooms and onions in stock for 3-4
minutes. Add nuts and rice and toss while heating through. Serve hot or
chill and serve cold.
This filling
dish has the complex carbohydrate we need. It's also wonderfully quick
to prepare. Try using walnuts or pine nuts instead of pecan nuts. If you
decide to use onions in place of the spring onions (shallots), then add
a tablespoon of chopped parsley as well.
