Ingredients
11 total- 1 tbsp olive oil
- 285g chestnut mushrooms, quartered
- 1 brown onion, finely diced
- 3 celery sticks, finely diced
- 200g carrots, finely diced
- 3 (approx.) large garlic cloves, crushed or grated
- 1 vegetable stock pot, mixed with 500ml boiling water (check for gluten-free)
- 200g cooked chicken, shredded
- 300g easy cook long grain rice
- 100g crème fraîche
- 1 tbsp chopped flat-leaf parsley
Method
3 stepsStep 1
Heat the olive oil in a large pan over medium-high heat. Tip in the mushrooms and fry for 5 mins. Add the onion, celery, carrot and garlic to the pan with some seasoning; cook for 5 mins more. Add the stock and shredded chicken, then simmer partially covered for 20 mins.
Step 2
Meanwhile, cook the rice as per the pack instructions.
Step 3
Stir the crème fraîche into the pan with the chicken and scatter over the parsley. Serve with the rice.