| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables, Meats |
|
Sainsbury’s, Sainsbury8 |
4 |
servings |
INGREDIENTS
| 1 |
tb |
Olive or sunflower oil |
| 1 |
|
Onion; chopped finely |
| 1 |
|
Garlic cloves; crushed (1 to 2) |
| 2 |
|
Celery sticks; chopped |
| 1 |
|
Red pepper; de-seeded and cut |
|
|
; into thin strips |
| 200 |
g |
Brown rice; (7oz) |
| 600 |
ml |
Vegetable or chicken stock; (1 pint) |
| 200 |
g |
Cooked chicken; skinned and cut |
|
|
; into small pieces |
|
|
; (7oz) |
| 75 |
g |
Unsalted cashew nuts; (3oz) |
| 2 |
tb |
Chopped fresh parsley |
|
|
Salt and pepper |
INSTRUCTIONS
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.
A Message from our Provider:
“Can’t change? Jesus frees us”