Rice with chicken and Mamirolle
Ingredients
- 30 ml (2 tbsp.) butter
- 2 garlic cloves, chopped
- 1 onion, chopped
- 2 chicken breasts, cubed
- 250 ml (1 cup) celery, diced
- 1 apple (Cortland, Empire, Spartan or Delicious), diced
- Salt and freshly ground pepper
- 250 ml (1 cup) long-grain rice
- 375 ml (1 1/2 cup) water
- 15 ml (1 tbsp.) old-style mustard
- 60 ml (1/4 cup) fresh parsley, chopped
- 85 ml (1/3 cup) roasted cashews
- 200 g (7 oz) Le Mamirolle, diced
Preparation
In a saucepan, melt the butter and add the onion, garlic and cubed chicken.
Add diced celery and apple and cook for 2 minutes. Season.
Add rice, moisten with water and dissolve mustard.
Bring to a boil, cover and let simmer over low heat for 15-18 minutes.
Add parsley, cashew nuts and cheese. Stir and serve immediately.
Portions 6
Preparation time
20 minutes
Cooking time
25 minutes
Accompaniments
These dry wines are characterized by fairly strong aromas of spice, toast or exotic fruit. In the mouth, they carry a rich and well-balanced texture.
© Société des alcools du Québec, Montréal, 2007, 2012