INGREDIENTS to serve 2 people :-
|
25 |
ml |
1 |
tablespoon |
vegetable oil |
||
|
200 |
g |
8 |
oz |
mixed chopped root vegetables, such as carrot, Swede, parsnip, turnip, butternut squash, etc |
||
|
100 |
g |
4 |
oz |
chopped onion |
||
|
2 |
cloves |
crushed garlic |
||||
|
25 |
ml |
1 |
tablespoon |
flour |
||
|
500 |
ml |
1 |
pt |
chicken stock from boiled chicken |
||
|
25 |
ml |
1 |
tablespoon |
long grain rice |
||
|
salt & pepper to taste |
||||||
|
bouquet garni / mixed herbs (if possible) |
||||||
|
50 |
g |
2 |
oz |
frozen peas |
||
|
50 |
g |
2 |
oz |
portion of finely chopped cooked chicken |
||
METHOD :-
Gently fry the chopped vegetables, onion & garlic in vegetable oil for about 5-7 minutes, until soft, but do not brown.
Add the flour, and stir well until combined.
Remove any grease from the top of the stock.
Stir in the chicken stock, add the rice and bouquet garni if used, plus salt & pepper to taste.
Bring to the boil and simmer for 10 minutes until the rice is cooked.
Add the frozen peas and chicken, and simmer for 5 minutes.
Taste and adjust seasoning, and then serve.