Rice bowl with hen breast, zucchini and sage

Table of Contents


300g basmati and wild rice , rinsed properly

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2 tbsp olive oil

4 small hen breasts, sliced

100g button mushrooms , quartered

2 inexperienced zucchini, diced

2 yellow zucchini, diced


freshly floor black pepper

For the herb butter

100g salted butter , softened

1 tbsp sage, chopped, plus additional leaves to garnish

2 tbsp flat-leaf parsley , chopped

2 tbsp chives, chopped


Step 1.

Put drained rice in a medium saucepan with 400 ml water. Convey to the boil, cowl, cut back the warmth and simmer gently for 20 minutes or till the rice is cooked.

Step 2. 

In the meantime, warmth the oil in a frying pan. Season hen and mushrooms with salt and pepper and sauté for 8 minutes or till cooked by means of and beginning to brown.

Step 3. 

Whereas the hen is cooking, steam the zucchini for 4 minutes.

Step 4. 

Make the herb butter by beating collectively the butter and herbs, then season with black pepper.

Step 5. 

Drain the rice and toss it with the hen, mushrooms and zucchini. Divide between 4 bowls and dot with the herb butter. Garnish with sage leaves and serve instantly.

Serves 4.

See also  Purple rice paper rolls