Thursday, June 28, 2007

Chicken pesto with moong dal rice

Here I present two recipes. One for the rice and one for the chicken. Actually it is three. One for the rice, one for the chicken and one for the pesto.

1 cup of brown rice
Half a cup of mash (moong dal)
1 large onion
olive oil

Have the mash soak in water for at least an hour before use. Put one spoon of olive oil in the rice pan. Heat it quickly and stir fry the finely cut onion in it. Add salt and the mash and stir fry. Add the rice and stir. Add water (optional: add a glass of white wine) and cook for at least 30 minutes. The mash must be soft and ready to eat -- it usually takes a tad longer than the brown rice.

150 gram of fresh basil
1 green hot pepper
10 cloves of garlic
olive oil

Add the basil, the garlic, one spoon of oil, a tea spoon of salt and the pepper to a blender and blend it into a pesto.

500 gram of boneless chicken (cut in cubes)
2 courgettes
7 chives
1 dry red hot pepper
3 bay leaves
2 tea spoons of fine ground black pepper
2 spoons olive oil
5 celery stalks
60 ml cream (15% fat)

Put one spoon of oil in a pan, heat it quickly with the red pepper (whole) and bay leaves and one tea spoon of ground pepper. After one minute add the chicken and stir fry. While adding the rest of the black pepper and salt. Add celery and chives; stir fry. Add courgette. When this whole is well done, add the pesto. Let it cook for a while and turn off heat. Add cream. Allow standing time.

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