A great family pleaser for the cooler months ahead.
Pre-heat oven to 180 degrees, toss chicken breast with olive oil and bake on a lined baking tray for 15-20minutes until cooked, shred with a fork.
Rice: in a food processor add the mushrooms, carrot, zucchini, celery, garlic, onion and olive oil and blend until coarsely chopped.
In a saucepan, sauté the mixture until soft approximately 5 minutes.
Add the rice and 1 ladle of hot stock and simmer for approximately 20 minutes.
Keep slowly adding all of the stock until desired consistency is reached.
Once cooked add parsley.
Spoon rice into serving bowls and top with shredded chicken or feta cheese, puree is required.
Nutritional analysis per serving (10 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
This recipe was created by Zoe Bingley-Pullin, leading family nutritionist, who was appointed as a Nutrition Ambassador for Only About Children Campuses.
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