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Brown rice risotto
Method
- Place the chicken on the roasting rack and cook on Combination 240°C/MEDIUM LOW for 10 mins. Dice.
- Place the onion, garlic, stock, rice and mushrooms in a large casserole, cover and cook on Combination 220°C/MEDIUM LOW for 30 mins. or until most of the liquid is absorbed.
- Stir in the prawns, peas and chicken and cook uncovered on Combination 200°C/MEDIUM LOW for 5 mins. Adjust the seasoning and serve.
Ingredients:
175 gms - chicken fillet
1 onion, sliced
2 cloves garlic, crushed
75 ml - chicken stock, boiling hot
225 gms - brown rice
50 gms - small button mushrooms
100 gms - peeled prawns
50 gms - peas
salt and pepper
175 gms - chicken fillet
1 onion, sliced
2 cloves garlic, crushed
75 ml - chicken stock, boiling hot
225 gms - brown rice
50 gms - small button mushrooms
100 gms - peeled prawns
50 gms - peas
salt and pepper
RECIPES BY REHANA KHAMBATY
