Wild rice risotto with chicken and cashe
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 200 | Grams wild rice | |
| 4 | Fillets chicken | |
| 2 | Onions | |
| 1 | Leek (or spring onions) | |
| Butter/margarine/oil (whatever your preference) | ||
| 30 | Grams cashews | |
| 2 | tablespoons | Sherry (or something similar) |
| Salt; ground pepper | ||
Directions
(Again this is an Austrian recipe, so please forgive the sentence structure).
Rinse the rice in a "hair sieve"- fine grid. Bring 800 ccm water to the boil (just over a pint, from memory) and add the rice- cook 5 mins. Turn the heat to very low, place a lid on the saucepan, and cook until the water is evaporated (about 40 mins.)
Cut the chicken into chunks, cut the onion into slices, and cut both the white and green parts of the leek/spring onions in to slices.
Heat the butter/marge/oil, and brown the chicken one minute. Add the onion slices and cook one minute, add the cashews and cook one minute, then add the leek (or whatever) and cook one minute (surprise, surprise....) Add the rice and toss through, then slosh in the Sherry, salt and pepper.
Serve with a green salad... Nice and light for a hot day CSCHNELL@...
(CAREY SCHNELL)
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .
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