Chicken, leek & blue cheese pilaf

Name: Chicken, leek & blue cheese pilaf
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: Brown basmati rice; Vegetable bouillon powder; Bay leaf; Rapeseed oil; Skinless chicken breast fillets, chopped; Leek, thinly sliced; Courgettes, thinly sliced; Frozen peas; Walnut halves, broken; Gorgonzola, chopped

Recipe from Topfood

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2021-11-29-2zor7q-rice-with-chicken-and-vegetables-2021-08-26-18-08-13-utc

Rating

0 (0)

Cook time: 35 min

Servings 1

Edit Date 18.04.2022

Enjoy our gluten-free chicken dinner with blue cheese, leeks and walnuts. Ready to eat in 45 minutes, it's healthy too, containing three of your 5-a-day. Just try it!

Brown basmati rice

5 tbsp.
Vegetable bouillon powder

2 tsp.
Bay leaf

1 pcs.
Rapeseed oil

1 tsp.
Skinless chicken breast fillets, chopped

2 pcs.
Leek, thinly sliced

1 pcs.
Courgettes, thinly sliced

2 pcs.
Frozen peas

cups
Walnut halves, broken

4 pcs.
Gorgonzola, chopped

1,6 tbsp.

Calories

530 kcal
Protein

48 g
Fat

18 g
Carbohydrates

40 g

Tip the rice into a large pan with water, the bouillon powder and bay. Cover, bring to the boil, then reduce the heat and simmer for 20 mins. When the rice has been cooking for 10 mins, heat the oil in a large frying pan or wok, and stir-fry the chicken for a couple of minutes over a medium-high heat until just cooked. Remove from the pan, then fry the leek until starting to color. Add the courgette, stir-fry for a few minutes more, then add the peas.
When the rice is cooked, tip it into the vegetables along with any liquid from the pan. Return the chicken to the pan or wok, then cover and cook for 5 mins more. Stir in the walnuts and cheese, and serve hot.