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Boil rice and let them dripp of. Cut chicken filets into
2 cm cubes, onions into fine rings and carrots and celery into fine
slices. Halve leek lenghtwise and cut them into thin stripes. Devide
cauliflower into florets. Heat 2 tbsp. oil in a pot and braise lightly
onions. Add soup and bring to the boil. Spice with nutmeg, pepper and
ginger. Add meat and let all simmer for 5 minutes. Add carrots, leek,
cauliflower and selery and simmer until vegetabel have a slite bit.
Fold in rice and season to taste with salt and pepper. |
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