Description[]
A very light dish, which makes use of fresh spring vegetables.
Ingredients[]
- 20 g brown rice
- 100 g baby carrots
- 100 g celery
- 100 g young leek
- parsley
- 120 g boneless chicken, diced
- ½ a chicken stock tablet
Directions[]
- Cook the rice.
- Clean the vegetables and slice them very thinly (julienne).
- Add the vegetables, the chicken stock table and the chicken to the rice, mix well and cook for another 10 minutes.