Chicken Comforting

Brown rice, chicken & kale risotto

Name: Brown rice chicken kale risotto
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: 3 eschalots, thinly sliced; 2 tbs extra virgin olive oil; 3 garlic cloves, thinly sliced; 1 tbs chopped tarragon leaves; 1½ cups mixed brown and red rice (or 1 cup brown rice and ½ cup red rice); ½ bunch kale, leaves and stalks separated; 10g chopped dried porcini mushrooms; 4 cups (1L) Chicken Style Liquid Stock; 2 large chicken breasts; 1 parmesan rind, plus extra grated parmesan to serve; 500g mixed mushrooms, larger ones chopped; 1 tbs thyme leaves; Zest and juice of 1 lemon; Micro herbs or other herbs, to serve

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by Warren Mendes

delicious. team

Jun 13, 2018

Who ever said comfort food can't be healthy obviously never saw this recipe! Good for the soul and good for your health.

3 eschalots, thinly sliced
2 tbs extra virgin olive oil
3 garlic cloves, thinly sliced
1 tbs chopped tarragon leaves
1½ cups mixed brown and red rice (or 1 cup brown rice and ½ cup red rice)
½ bunch kale, leaves and stalks separated
10g chopped dried porcini mushrooms
4 cups (1L) Massel Chicken Style Liquid Stock
2 large chicken breasts
1 parmesan rind, plus extra grated parmesan to serve
500g mixed mushrooms, larger ones chopped
1 tbs thyme leaves
Zest and juice of 1 lemon
Micro herbs or other herbs, to serve

Method

1.

Preheat oven to 180°C.
2.

Heat 1 tbs oil in a deep frypan over medium-high heat. Add the eschalot, season and cook for 2-3 minutes or until tender, then add garlic and tarragon, and cook for 1 minute or until fragrant. Add the rice and cook for 2-3 minutes or until well toasted.
3.

Meanwhile, thinly shred the kale leaves and add to pan with rice. Add dried porcini and stock, and bring to a simmer. Add chicken and parmesan rind, cover and cook for 15 minutes or until chicken is cooked through. Remove chicken and set aside until needed. Cover and continue cooking rice, covered, for a further 10-15 minutes or until tender and liquid has been absorbed.
4.

Meanwhile, combine mushrooms, thyme, freshly ground black pepper and remaining 1 tbs oil in a bowl and toss to combine. Spread mushroom mixture over a baking tray and roast for 10-15 minutes or until tender and darkened.
5.

Add lemon zest to risotto and remove and discard parmesan rind. Thinly slice chicken and stir half through the risotto to warm through. Add half the mushrooms to the risotto and stir to combine. Top with remaining chicken and mushrooms, then add lemon juice. Top with grated parmesan and herbs to serve.