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Rice with chicken and Le Mamirolle

Rice with chicken and Le Mamirolle

6 portions


  • 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
  • 80 ml (1/3 cup) roasted cashews
  • 200 g (7 oz) Le Mamirolle, diced


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  • In a saucepan at medium-high heat, melt the butter and add the onion, garlic and cubed chicken. Cook for 5 minutes.
  • Add diced celery and apple and cook for 2 minutes. Season with salt and pepper.
  • 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.


You can use these cheeses for this recipe


Aromatic and mellow

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.

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