Creamy mustard and leek chicken with black rice

Ingredients

Serves (1) Serves (2) Serves (4) — default Serves (6) Serves (8) Serves (10)

Units: Metric Imperial (US)

Measurements explained

• 1 cup black rice, rinsed until water runs clear
  
• 2 cups water
  
• 1 tablespoon extra virgin olive oil
  
• 1 large leek, washed, very finely sliced in food processor
  
• 4 cloves garlic, finely chopped
  
• 500g skinless chicken breast, chopped
  
• 5 teaspoons mustard
  
• 2 teaspoons wholegrain mustard
  
• 400g white mushrooms, sliced
  
• ¾ cup frozen peas
  
• ½ cup water
  
• 3 tablespoons light cream for cooking
  
• fresh flat-leaf parsley, to garnish

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Instructions

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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.

Variations

Make it gluten free: Check mustards are gluten free.

Nutrition info (per serve)

Calories 449 cal

Kilojoules 1880 kJ

Total fat 11 g

Saturated fat 4 g

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Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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