1 tbspn MCT Oil
1 Small Onion finely chopped
1 clove garlic crushed
300g Chicken Mince (YOU WILL NEED TO MAKE YOUR OWN)
100g Mushrooms finely sliced
1 Large Tomato, peeled, seeded and chopped
1/2 medium capsicum chopped
1 tbspn Tomato Paste
a generous pinch of oregano
1 tbspn Parsley chopped
1 cup Short (or long) grain rice
2 cups Reduced Salt Chicken Stock
Heat the Oil in a saucepan, add onion and garlic and cook for a few minutes. Add chicken mince
and brown stirring occasionally for a few minutes. Add mushrooms, tomato, capsicum, tomato paste,
oregano and parsley and mix through cook for 1 minute.
Stir in the rice then add the stock. Bring to the boil and then cover and simmer for about 15 minutes
stirring occasionally or until all the liquid is absorbed and the rice is tender.
1 Small Onion finely chopped
1 clove garlic crushed
300g Chicken Mince (YOU WILL NEED TO MAKE YOUR OWN)
100g Mushrooms finely sliced
1 Large Tomato, peeled, seeded and chopped
1/2 medium capsicum chopped
1 tbspn Tomato Paste
a generous pinch of oregano
1 tbspn Parsley chopped
1 cup Short (or long) grain rice
2 cups Reduced Salt Chicken Stock
Heat the Oil in a saucepan, add onion and garlic and cook for a few minutes. Add chicken mince
and brown stirring occasionally for a few minutes. Add mushrooms, tomato, capsicum, tomato paste,
oregano and parsley and mix through cook for 1 minute.
Stir in the rice then add the stock. Bring to the boil and then cover and simmer for about 15 minutes
stirring occasionally or until all the liquid is absorbed and the rice is tender.
Chicken Risotto
Little Leakers
