Baked Salmon with Marinade
14th April 2015
New You Boot Camp Aubergine Pizzas
16th April 2015
Ingredients
- 2 tsp ½ cup Organic Virgin Coconut Oil plus more for greasing
- 1 onion diced
- 1-3 cloves garlic (crushed)
- 2-4 chicken breast(s) chopped (or any chopped chicken, it doesn't have to be breast meat). If you use less meat then just add more veg.
- 3 peppers chopped
- 100 gm mushrooms chopped
- 225 gm Arborio rice
- 1 cup peas frozen
- 750 ml organic vegetable or chicken stock
- fresh parsley, oregano or thyme chopped
Servings:
Instructions
- Fry the onion and garlic (optional) in coconut oil.
- Add the chicken breasts, peppers and mushrooms, and fry for a couple of minutes more.
- Put in the rice and fry until all coated in oil but not browned.
- Add about 500 ml/1 pint of stock and cook until almost all absorbed.
- Gradually add another 250 ml/half pint of stock until risotto is creamy, then pop in a cup full of frozen peas.
- Stir well then serve with chopped parsley, oregano or thyme.
- Enjoy!
