This sure is a tasty, easy to make and healthy evening meal, with plenty for lunch the next day.
Thanks #4 for this one !
2 cups Chicken Stock
2 Chicken fillets
1 1/2 cups Black Rice
2 tabs Lemon Juice
1/4 cup Olive Oil
1 tab Wholegrain Mustard
2 bunches Asparagus with woody ends removed
100 gm Snow Peas, shredded
3 Shallots / Green Onions chopped
1/4 cup Parsley coarsely chopped
1/4 cup Pine Nuts that have been toasted
Place chicken stock and fillets in large saucepan, boil, reduce heat and simmer for 10 mins uncovered. Set aside to sit for 15 mins until cool, then shred.
Cook the rice as per instructions. Drain. Refresh with water and drain. Set aside in colander.
Halve asparagus lengthways, cut into 6 cm lengths. Cook in saucepan of water for 1 minute, until almost tender. Drain. Refresh with cold water. Drain and pat dry.
Whisk lemon juice, oil and mustard in large bowl. Season with salt and pepper. Add rice, chicken, asparagus, snow peas, green onions and parsley and toss gently.
Sprinkle with pine nuts and serve.