Skill level: Easy peasy
Costs: Cheap as chips
This is a very handy recipe to have in any household. Come Sunday evening, many of us are left with leftover meat and vegetables from the traditional weekend roast. Not enough left to feed the family again but such a shame to waste. Well this recipe is perfect for using up those leftovers. Simply adding rice to the mix can turn them into a tasty pilaf for Monday night’s supper. We’ve used chicken but whatever meat you have leftover will work. For some extra kick add 1tsp of mustard powder to the cooking broth or a diced red chilli.
- 500g cooked chicken, shredded into bite size strips
- 250g basmati rice
- 500ml chicken stock
- 1tbsp olive oil
- 1 onion, chopped
- 4 carrots, peeled and sliced
- 50g garden peas
- 50g spinach leaves
Try using wholegrain rice for a healthier option or perhaps try using pearl barley instead.
- In a large casserole dish, fry the onion and carrot in the oil until softened a little. Add the chicken and rice and stir to coat everything in oil.
- Pour over the stock and bring to a simmer. Clamp on a lid and allow to bubble away gently for 15 mins.
- Add the peas and check add any more stock if necessary. You want the rice to absorb all of the liquid but not be too dry. Cook for a further 5mins and take off the heat.
- Once liquid is disappeared, stir through the spinach leaves which will wilt in the residual heat. Keep warm in a low heat oven or serve immediately.