| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Grains |
French |
Sainsbury’s, Sainsbury11 |
4 |
servings |
INGREDIENTS
| 2 |
tb |
Gluten free vegetable oil |
| 1 |
|
Leek; sliced finely |
| 50 |
g |
Mushrooms; chopped (2oz) |
| 250 |
g |
Brown rice; (8oz) |
| 350 |
ml |
Water or gluten free chicken stock; (12floz) |
| 75 |
g |
Fresh or frozen peas; (3oz) |
| 50 |
g |
French beans; topped and tailed, |
|
|
; cut in half (2oz) |
| 1 |
tb |
Raisins |
| 175 |
g |
Cooked chicken; cut into small |
|
|
; pieces (6oz) |
|
|
Salt and freshly ground black pepper |
INSTRUCTIONS
Heat the oil in a heavy based frying pan, fry the leek and mushrooms
for 2 minutes.
Add the rice to the pan and cook for 1-2 minutes.
Gradually add the stock and bring to the boil. Simmer for 20 minutes.
Blanch the vegetables, then add to the risotto with the chicken and
season to taste.
Serve immediately.
Converted by MC_Buster.
NOTES : A quick and simple supper dish.Ideal served hot or cold.
Converted by MM_Buster v2.0l.
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