Quick rice pan

Name: Quick rice pan
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 75 g Long grain rice; 7-10 Tbsp Salt; 500 g Chicken filet; 1 collar Spring onions; 1 jar (280 g net weight. 170 g weight reduction) Mushrooms in slices; 20 g Butter or margarine; 1/4 l Vegetable broth (instant); 200 g Whipped cream; 1/2 package (12.5 g) frozen parsley; 7-10 Tbsp white pepper; 7-10 Tbsp Parsley

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 2

75 g Long grain rice
7-10 Tbsp Salt
500 g Chicken filet
1 collar Spring onions
1 jar (280 g net weight. 170 g weight reduction) Mushrooms in slices
20 g Butter or margarine
1/4 l Vegetable broth (instant)
200 g Whipped cream
1/2 package (12.5 g) frozen parsley
7-10 Tbsp white pepper
7-10 Tbsp Parsley

Directions

1
Put rice in boiling salted water and cook for about 15 minutes. Drain rice on a sieve. Wash the chicken meat, dab dry and cut into pieces. Clean and wash spring onions and cut into rings.
2
Drain the mushrooms. Heat the fat in a pan. Brown the meat in it. Add spring onions and mushrooms and sauté. Add vegetable stock, bring to the boil and let it almost boil down. Add cream and bring to the boil.
3
Fold in rice and parsley and continue cooking until the liquid has evaporated. Season rice pan with salt and pepper again. Serve garnished with parsley.