By
delicious. team
A light, fresh meal that shouts summer evenings and begs to be matched with a nice chilled glass of Pinot Grigio.
Ingredients
- 1 chopped onion
- 25g butter
- A dash of olive oil
- 4 chicken breasts, cut into cubes
- 225g basmati rice
- 175g shelled broad beans
- 425ml chicken stock
- A handful chopped fresh flatleaf parsley
- A heaped tablespoon chopped pistachios
Method
- 1. In a large frying pan, fry the chopped onion in butter and olive oil for 3 minutes.
- 2. Add the chicken breasts and brown, then stir in the basmati rice, broad beans and chicken stock. Cover and cook for 10 minutes.
- 3. Stir in the flatleaf parsley and the chopped pistachios and season. Cook for a further 1-2 minutes, then serve immediately.
Wine Recommendation
Pick a slightly nutty white, such as Marsanne or Verdelho.