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CHICKEN, LEEK, AND BLUE CHEESE PILAF
Ingredients
• • • • • •
2 1/2 cups water
• • • • •
1 leek, thinly sliced
1/2 cup brown basmati rice 2 tsp vegetable bouillon powder
2 zucchini, thinly sliced
1 cup frozen peas
1 bay leaf
4 walnut halves, broken
1 tsp grapeseed oil
1/4 cup crumbled Gorgonzola cheese
2 skinless chicken breasts, chopped
Directions
1. In a large pot, add water, rice, bouillon powder, and bay leaf. Cover, bring to a boil, then reduce the heat and simmer for 20 minutes. 2. Meanwhile, in a large frying pan, heat oil and stir-fry chicken over medium- high heat until just cooked. Remove from pan, then fry leek until soft. Add zucchini, stir-fry for a few minutes more, then add peas. 3. When the rice is cooked, add it and any liquid from the pot to the vegetables. Return chicken to the pan, then cover and cook for 5 minutes more. Stir in walnuts and cheese and serve hot.
CHIMNEY CHRISTMAS GIFTS IGLOO
MISTLETOE ORNAMENT PARKA REINDEER
SLEIGH SNOWMAN WREATH YULETIDE
Inspired by BBCGoodFood.com
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