Here is a recipe for a light summer dish with chicken.
Finely chop 300-350 grams of chicken breast and put it in a bowl.
Chop two carrots, an onion, two cloves of garlic, two small potatoes, a small celery, a small turnip, all the same size as the meat.
Immediately mix the vegetables with the meat (we don’t wait for the onion to be sautéed in oil or to sauté the vegetables first and then add the meat).
Pour in 4 deciliters of water and let it simmer for about 20 minutes on low heat.
After that, we add wholemeal rice, but only one and a half deciliters. Have instant integral rice that is ready in 10 minutes.
Together with the rice, add some peeled and chopped tomatoes. Do not overdo it with peeled or chopped tomatoes, so that the taste of the tomato itself does not take over your dish. Add a little more water. Simmer for ten minutes until the rice is done.
At the end, add salt, turn off the heat on the stove, wait 5-10 minutes and put a deciliter of olive oil in the dish.
Serve with green salad.
You have received a light risotto, where the rice is not predominant in the dish
