- Heat the oil in a large saucepan and fry the onion for 3-4 minutes. Add the stock and rice and bring to the boil, stirring occasionally.
- Cover and simmer for 15 minutes.
- Add the carrots and chicken and cook for 10 minutes or until the rice is cooked. Season with black pepper and stir in the parsley.
- Serve with crusty wholemeal bread.
Great for using up left over roast chicken or turkey, however, raw meat can be used if shredded and pan fried for 4-5 minutes
1 tbsp rapeseed oil 1 onion, chopped 1 litre chicken stock 100g brown basmati and wild rice 2 carrots, diced 200g cooked chicken breast, shredded 25g pack parsley, chopped
Time: 10 mins Serves: 4 Nutrition: n/a