- 200 g oyster mushrooms
- For the dressing, mix:
- 1/3 cup olive oil
- 1 clove garlic crushed
- 1 T chopped dill, plus extra for garnishing
- For the chicken rice:
- 4 cups chicken stock or home-made broth
- 400-500 g free-range skinless chicken breasts
- 1 medium onion, chopped
- 2 T olive oil
- 1½ cups risotto rice
- 1 large clove garlic, crushed
- sea-salt flakes and freshly ground pepper
Mix the mushrooms with the dressing and leave to marinate while preparing the chicken rice.
For the chicken rice: Bring the stock to a boil in a small saucepan.
Add the chicken and turn off the heat. Leave until cool, by which time the chicken will be cooked.
Remove the chicken from the stock.
In a medium saucepan, soften the onion in the oil, then stir in the rice and the garlic and add 750ml (3 cups) of the stock. Add a little salt (if your stock is not very salty already), then bring to a boil.
Reduce the heat, cover tightly and cook for 20 minutes. Shred the chicken and add it to the rice, then cover and turn off the heat, leaving the rice mixture to steam for 5 minutes.
To serve: Turn the chicken rice onto a platter or individual plates and spoon over the mushrooms. Check seasoning, sprinkle dill on top and, if desired, serve with lemon wedges.
Per serving: 2 720.1kJ, 35.1g protein, 30g fat, 56.7g carbs
Exotic to look at, oyster mushrooms act like sponges soaking up – in this case – good olive oil and fresh lemon juice, a lovely foil to the simplicity of the warm chicken rice.