Chicken ragout with herb rice (diabetics)
easy
30 mins
30 mins
Ingredients
- 30 g Long grain rice
- 7-10 Tbsp Salt
- 50 g cleaned carrot
- 75 g cleaned leek (leek)
- 75 g cleaned mushrooms
- 1 (approx. 30 g) small onion
- 150 g Chicken filet
- 1 TABLESPOON Oil
- 7-10 Tbsp Pepper
- 150 ml Vegetable-yeast broth
- 1/4 potty Chervil
- 50 g Whipped cream
- 1 knife tip vegetable binder
Directions
- 1
Cover the rice and let it swell for 20 minutes in slightly boiling salted water over a low heat. Meanwhile cut carrot and leek into thin slices. Halve the mushrooms. Finely dice onion. Wash the chicken filet, dab dry and cut into medium-sized cubes.
- 2
Heat oil in a pan. Fry the meat cubes in it until golden brown, take them out, season with salt and pepper, put aside. Sauté the onion and mushrooms in the frying fat. Add carrots and leek, stir in vegetable-yeast stock and simmer covered for about 8 minutes. Pluck off the herb leaves. Pour cream into the vegetables, bring to the boil and thicken slightly with a little binding agent. Fold in chicken cubes and heat up. Season with salt and pepper. Fold the herbs into the rice, except for a little garnish.
- 3
Pour cream into the vegetables, bring to the boil and thicken slightly with a little binding agent. Fold in chicken cubes and heat up. Season with salt and pepper. Fold the herbs into the rice, except for a little garnish. Arrange fricassee and herb rice on a preheated plate. Garnish with the rest of the herbs
Nutrition Facts
600 kcal
33 g
38 g
32 g
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