Herbs are an essential part of my kitchen. Thankfully I have a rosemary bush, bay leaf tree and a sage bush growing all year round in my garden. I love using herbs to add flavour but they are also packed with lots of goodness as well.
In recent months my mum has given me a couple of books about herbs and there medical purposes. It’s really interesting to me to find out what they can be used for. I love learning about all of the herbs in my garden and I love adding them to dishes as well. This rice dish is so good but it’s made extra tasty by the rosemary in it.
What herbs if any do you grow in the garden and what recipes do you use them in? Let me know in the comments below and please don’t forget to like and follow me.
Equipment
- Baking tray
- Sharp knife
- Chopping board
- Teaspoon
- Stirring spoon
Serves 4
Ingredients
- Leek x 1
- Courgette x 1
- Green pepper x 1
- Spinach x 2 handfuls
- Rice x 300ml
- Chicken or vegetable stock x 600mls
- Fresh rosemary x 2 sprigs or 2 tsps of dried
- Dried mixed herbs x 1 tsp
- Salt and pepper to taste
- Chicken breasts x 500g
Method
- Preheat the oven to 180°C or gas mark 5 and put a baking tray in at the same time.
- Once the oven has preheated remove the baking tray and oil if necessary then add in the chicken.
- Put the tray back into the oven and cook for about 25 – 30 minutes or until golden brown and the juices run clear.
- While the chicken is cooking wash the rice through twice in a sieve and set aside.
- Remove the top and the bottom from the leek.
- Slice the leek into half centimetre pieces and set aside.
- Peel the courgette and then grate it.
- Cut the top from the green pepper and remove the stalk and core.
- Slice then dice the flesh of the pepper into small pieces.
- Put the saucepan on the hob and add oil to the base.
- When the pan is hot, add in the leek and fry until they become soft.
- Next add in the pepper and fry for a further five minutes or until everything starts to soften.
- Now add in the courgette and fry these for a few minutes.
- Add in the rice and fry for another minute.
- Remove the leaves from the rosemary by pulling down on the stalks.
- Spinkle over the dried mixed herbs and add in the rosemary leaves and stir in for another minute.
- Then pour over the bone broth or chicken stock.
- Pour enough stock to cover the rice and then about 2 centimetres above that.
- Turn the heat back up and bring all the ingredients to the boil.
- Add in salt and pepper to your tastes.
- When the ingredients are at boiling point, turn the heat down and leave to simmer on a low heat.
- Wait until all the liquid has disappeared from the pan then remove it from the heat.
- Next add in the spinach and stir in with the risotto until it wilts down.
- Once all the liquid has disappeared from the pan, serve into the bowl and put the chicken on top.
- Then serve and enjoy.
Rosemary Rice with Roast Chicken Breasts was a yummy meal. It was another easy to prepare and cook dinner. It took about 30 – 40 minutes to make this dish. The rice in the meal is not freezable so I wouldn’t recommend making this meal in advance. You could use leftover chicken with this meal if you have it to hand. It also made tasty leftovers the next day too.
Googies Kitchen Life 