Category: Dinner

This is a great summer time dish that the whole family will enjoy.

INGREDIENTS: Cooked with: Refined Coconut Oil Protein: Organic Chicken Breast Carbs/Fiber: Whole Grain Basmati Brown Rice Vegetables: Organic Sweet Peppers, Yellow Onion Seasonings: Garlic Powder, Crushed Pepper, Sea Salt, Fresh Squeezed Lemon

• 1 small organic leek, thinly sliced
• 2 1/2 cups fat free, organic chicken stock
• 1 cup Arborio rice
• 2 tbsp. fresh chopped organic chives
• 2 tbsp. freshly chopped organic parsley
• 3/4 cup reduced fat organic mozzarella cheese
• Finely grated rind of 1 organic lemon
• Sea salt and freshly ground black pepper
• Organic Parsley, for garnish

 

• Preheat the oven to 400 degrees.
• Oil the bottom and sides of an 8″ springform pan.
• Cook the leek in a large pan with 3 tbsp. of the chicken stock, stirring over medium heat, to soften. Add the rice and remaining broth.
• Bring to a boil. Cover the pan and reduce the heat. Simmer gently, stirring occasionally, for about 25 minutes or until the liquid is absorbed
• Stir in the lemon rind, chives, parsley, cheese and seasonings. Spoon into the springform pan and even the top. Cover with foil and bake for 30 – 35 minutes or until lightly browned. Turn out, slice into wedges and garnish with parsley and lemon wedges.