This quiche like dish is a new and different answer to, “what’s for dinner tonight?”.
Rice - 1 cup
Butter - 1/2 tsp
Generous pinch of salt
Freshly crushed pepper - 1 tsp
Grated cooking cheese - 1/4 cup
Mushrooms
Button mushrooms - 16
Butter - 1 tsp
Salt and Pepper - to taste
Lime juice - 1/2 tsp
Bay leaf - 1
Stalk of parsley - 1
Chicken
chicken - 500 gm
Small onion - 200 gm
Medium carrot - 1
Water - 21/2 cup
Stalk of parsley - 1
Lime juice - 1 tsp
Bay leaf - 1
Salt - 1/2 tsp
Pepper - 1/4 tsp
Butter - 1/2 tsp
Sauce
Refined oil - 2 tablespoon
Flour - 4 tablespoon
Stock - 21/2 cup
Tomato puree - 4 tablespoon
Salt - 1/2 tsp
Dash of pepper
Cream - 1/ 3 cup
Rice
Cook rice slightly softer than usual. When still hot mix with butter salt and pepper. Grease a casserole and line with the rice ; spread evenly and up the sides, too.
Mushroom
Wash and cut off the stems. Place all the ingredients in a pan and cover. When it comes to a boil. Stir and continue to cook for 5 minutes. Do not overcook.
Chicken
Cut the chicken into bite size pieces. Peel, but keep the onions whole. Scrape and cut the carrot into cubes. Pressure cook all the ingredients together for 7 minutes. Strain, reserve stock. Discard bay leaf and parsley.
Sauce
Heat the oil and add the flour. Saure till the raw smell disappears. Add the stock, tomato puree, liquid from the mushroom, salt and pepper.
Stir to mix well. Add the chicken and vegetables to sauce and cook over low heat, stirring occasionally until the sauce thickens. Remove from heat. Add the cream.
Pour the chicken and vegetable mixture on top of the rice in casserole. Cover with grated cheese and bake in 400 degree F / 200 degree C oven for 30 minutes, or until the surface browns slightly.
Variation
Omit tomato puree and use white sauce instead. Use peas in place of the carrot.
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