recipes
Porcini, rosemary and red kidney bean pilaf rice
Serves: 2
Ingredients
For the fresh chicken stock
- 1 chicken leg
- 1 onion
- I celery stick
- 2 bay leaves
- 3 cloves garlic
- 1 tsp peppercorns
- 1 leek
- 2 tsp rosemary fresh
- 2 tsp parsley
- 5 liters water
For the rice
- 200g rice integrale
- 3 tsp dried porcini
- 150g kidney beans
- Knob butter
- 1/2 onion
- 3 cloves garlic
- 50 g mushrooms sliced
- 1 glass white wine
- 100g tinned peas
- 8 cherry tomatoes
Method
Roughly chop all the ingredients for the stock, place in a pan with the water, bring to the boil and simmer for approximately 3 hours. Skim the excess fats regularly with a spoon. Next, soak the porcini in the wine for at least 30 minutes. Chop the onions and garlic sauté in butter until transparent than add the rice, mix well on low heat for 2 min and pour in the wine and porcini. Once wine is fully absorbed cover rice with fresh chicken stock and simmer on low heat until rice is cooked adding more stock 1/2 glass at a time. Once rice is nearly cooked add the diced mushrooms, kidney beans, peas and quartered cherry tomatoes. Mix well and remove from heat once rice is cooked.
Intellectual property. All Images, Videos and Website content are sole property of Aceline Entertainment Ltd and cannot be published, uploaded, copied, downloaded in full or part of without written permission from Aceline Entertainment Ltd.
our sponsors
recipe search
related recipes
Search randomly for similar recipes prepared by one of our chefs below. Most recipes include programme link at the bottom of the same page.
other recipes
Search randomly any recipe prepared by one of our chefs below. Most recipes include programme link at the bottom of the same page.