Chicken and mushroom rice

Ingredients

• 250 g round-grain rice
• 700 g chicken breast
• 500 g fresh button mushrooms
• 60 ml oil
• 2 large onions (300 g)
• 1 teaspoon salt
• 1/2 teaspoon ground pepper
• 1 teaspoon turmeric
• 1 large carrot (150 g)
• 1200 ml water
• 250 ml water for topping up
• 15 g parsley

Preparation

1. Rinse the rice in a sieve and leave it to drain. Pat the chicken breasts dry with paper towels and cut them into pieces. Chop the onion, rub it with 1/4 teaspoon salt, and cut the mushrooms and carrot into pieces or grate the carrot. 2. Heat the oil in a large saucepan over very low heat. Add the onion, carrot, chicken and mushrooms. Stir from time to time and drizzle in 50 ml of the 1200 ml of water. Cook for 5 minutes, until the onion starts to soften. 3. Add the rice, pepper, turmeric and the remaining 3/4 teaspoon salt. Pour in the remaining 1150 ml of water and stir. Simmer over low heat for 45 minutes; the liquid should bubble gently and the chicken should be cooked through. If you need more liquid, use some of the 250 ml of water set aside for topping up. 4. Heat the oven to 180°C. Transfer the saucepan to the oven for another 45 minutes, until the rice is tender and the top starts to brown. If you are using water to top it up, pour it in before putting the saucepan in the oven. 5. Chop the parsley, sprinkle it over the rice and stir. The steam smells of fresh parsley.