Esta es una exhibición prevé de cómo se va ver la receta de 'Chicken And Bean Risotto' imprimido.

Receta Chicken And Bean Risotto
by Global Cookbook

Chicken And Bean Risotto
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 4

Ingredientes

  • 1 x onion minced
  • 2 x cloves garlic crushed
  • 1 x fresh red chile pepper seed, finely chop Or possibly 1 tsp chili pwdr
  • 6 ounce sliced mushrooms
  • 1/3 c. minced celery
  • 1 c. long-grain brown rice
  • 2 c. defatted chicken broth
  • 2/3 c. dry white wine
  • 8 ounce skinless boneless chicken breast diced
  • 14 ounce canned kidney beans liquid removed
  • 7 ounce canned corn kernels liquid removed
  • 2/3 c. golden brown raisins
  • 6 ounce broccoli flowerets small pcs
  • 2 Tbsp. minced fresh mixed herbs or possibly more to taste (Basil and flat-leaf parsley and thyme or possibly marjoram) salt and black pepper to taste

Direcciones

  1. Put the onion, garlic, chile, mushrooms, celery, rice, stock and wine in a saucepan. Cover; bring to a boil and simmer for 25 min (about 15 min shy of done.)
  2. Stir in the chicken, beans, corn and raisins. Cook for another 10-15 min, till almost all the liquid has been absorbed.
  3. Meanwhile, cook the broccoli in boiling water for 5 min, then drain thoroughly.
  4. Stir in broccoli and minced herbs; toss to hot the herbs. Season to taste. Serve at once.
  5. Description: "Brown rice, red kidney beans, corn and broccoli all add in extra fiber to this risotto with chicken."