BASIC CHICKEN PILAF

Pilaf’s are rice dishes with vegetables, meat and sometimes herbs or spices added through. I decided to make a very basic, simple rice pilaf the other day as I was making leek, sweet potato & white bean soup and my boyfriend dislikes soup. I think the reason is that he finds it ‘unmanly’ somehow...anyways I made 2 meals for dinner instead of one and pilaf sounded simple. You can get more creative with pilaf’s if you desire, adding in dashes of smoked paprika, lentils, beef, tuna, and all types of vegetables. I will say that there is something so blissful about making a simple, basic meal once in a while. And to top it off, this meal lasts forever! It was made on Monday and we are still getting through it, trying to pawn it off to friends at work. Perfect to make for a family/friend gathering.

INGREDIENTS

• 500g lean chicken mince
• 2 garlic cloves, finely chopped or minced 
• 1 celery stalk, finely chopped
• 1 medium carrot, peeled & finely chopped
• 1 cup frozen or fresh peas
• 2 cups arborio / doongara rice 
• 3 tablespoons fresh chives, finely chopped
• 3 cups gluten-free chicken stock (brand Massel preferred)
• 1 brown onion, finely chopped
• 1 teaspoon coconut oil, in liquid form
• sea salt & black pepper

COOKING 

1. Heat coconut oil in a large saucepan over medium heat. Add brown onion and cook for 2-3 minutes, stirring often, until onion has softened. Add rice and stir for 30 seconds until rice is coated with onion. Add the chicken stock and cover with a lid. Bring to the boil and then simmer for 8 minutes. After 8 minutes, briefly uncover to add peas, carrot and celery, stirring then into the rice. Cover again and cook for a further 5 minutes. Remove from heat and leave to stand with the lid on. 

2. Whilst rice is standing, cook chicken mince. Heat a medium frying pan over medium heat and add chicken mince and garlic cloves. Stir frequently, until chicken is coloured and no pink remains. Remove from heat. 

3. Place the rice dish into a large serving bowl. Stir cooked chicken through. Add chives and salt & pepper, seasoning to taste. (I liked a generous amount of black pepper in this dish). 

Serve warm, with a drizzle of tamari sauce stirred in if desired. 

Serves / 4 

Total Preparation time / 8 minutes 

Total Cooking time / 28-30 minutes 

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