Creamy mustard and leek chicken with black rice

Instructions

1. In a large saucepan combine rinsed rice and water. Set over a high heat and bring to the boil. Reduce heat, cover and simmer for 25 minutes. Remove from heat and let stand, covered, for 10-15 minutes. Fluff rice with a fork before serving.
2. Once rice has been simmering for about 5 minutes, heat oil in a large non-stick pan over a medium heat. Add leeks and garlic and cook for 5 minutes, or until leeks are soft.
3. Add chicken and mustard to the pan. Cook for around 5 minutes, until chicken is lightly browned all over. Add mushrooms and cook for 2-3 minutes, stirring from time to time. Add peas and water. Cook for 8-10 minutes over a low heat until chicken is cooked through.
4. Add cream and cook for 1 minute. Serve with black rice. Garnish with parsley.