Chicken nuggets with tomato rice

Name: Chicken nuggets with tomato rice
Cook time: 40 min
Total time: 40 min
Yield: 3
Ingredients: 1 medium onion; 1 Garlic clove; 2 TABLESPOONS Oil; 200 g Risotto or long grain rice; 100 ml White wine; 1 TEASPOON Vegetable broth; 1 package (250 g) frozen "chicken nuggets with cheese"; 3 medium-sized tomatoes; 1/2 Head green salad; 7-10 Tbsp salt, white pepper; 1 collar Parsley; 150 g Herb cream cheese; 100 g Whole milk yoghurt; 2 TABLESPOONS grated parmesan cheese

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 3

1 medium onion
1 Garlic clove
2 TABLESPOONS Oil
200 g Risotto or long grain rice
100 ml White wine
1 TEASPOON Vegetable broth
1 package (250 g) frozen "chicken nuggets with cheese"
3 medium-sized tomatoes
1/2 Head green salad
7-10 Tbsp salt, white pepper
1 collar Parsley
150 g Herb cream cheese
100 g Whole milk yoghurt
2 TABLESPOONS grated parmesan cheese

Directions

1
Peel and finely dice the onion and garlic. Heat the oil, fry the onion and garlic. Fry the rice. Add 450 ml water, wine (or a total of 550 ml water) and stock, bring to the boil. Cover and allow to swell for 25 minutes over a low heat
2
Bake nuggets in a hot oven (electric cooker: 225 °C / circulating air: 200 °C / gas: level 4) for about 13 minutes
3
Clean and wash the tomatoes and lettuce. Seed and dice the tomatoes. Cut lettuce into strips. Fold both into the rice, season with salt and pepper
4
Wash and chop the parsley. Mix with cream cheese and yoghurt, season. Arrange everything. Sprinkle rice with parmesan
5
Drink: juice spritzer