| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables, Meats | 4 | Servings | ||
INGREDIENTS
| 1 | T | Olive or sunflower oil |
| 1 | Onion, chopped finely | |
| 1 | Garlic cloves, crushed 1 to | |
| 2 | Celery sticks, chopped | |
| 1 | Red pepper, de-seeded and | |
| cut | ||
| into thin strips | ||
| 200 | g | Brown rice, 7oz |
| 600 | Vegetable or chicken stock | |
| 1 pint | ||
| 200 | g | Cooked chicken, skinned and |
| cut | ||
| into small pieces | ||
| 7oz | ||
| 75 | g | Unsalted cashew nuts, 3oz |
| 2 | T | Chopped fresh parsley |
| Salt and pepper |
INSTRUCTIONS
2 Heat the oil in a large frying pan or wok and gently cook the onion, garlic, celery and pepper for 3-4 minutes. Add the rice and cook for 1-2 minutes. Stir in the stock and seasoning and bring to the boil. Cover and simmer gently for 25-30 minutes, or until all the liquid has been absorbed. Add the chicken, nuts and parsley to the risotto, stir well and cook for 3-4 minutes until heated through. Check the seasoning. Serve immediately. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 412
Calories From Fat: 96
Total Fat: 11.5g
Cholesterol: 0mg
Sodium: 524.3mg
Potassium: 596.5mg
Carbohydrates: 76g
Fiber: 7.9g
Sugar: 7.2g
Protein: 11g