2 tablespoons finely chopped onion
1 tablespoon olive oil
4 cups cooked whole grain rice
1 can corn drained
1 cup snap peas
2 cups broccoli florets
1 medium carrot
100g fresh Paris mushrooms
1 pound boneless chicken breast cut into cubes
1 tablespoon butter
To season
1 tablespoon chopped parsley
2 tablespoons finely chopped onion
1 tablespoon olive oil
4 cups cooked whole grain rice
1 can corn drained
1 cup snap peas
2 cups broccoli florets
1 medium carrot
100g fresh Paris mushrooms
1 pound boneless chicken breast cut into cubes
1 tablespoon butter
To season
1 tablespoon chopped parsley
1
In a pan, sauté the onion in olive oil for 1 minute
Add
the corn, snap peas, broccoli, carrot, and mushrooms
Sauté for 5 minutes or until the vegetables are tender
2
Season the chicken with salt
In a medium skillet, melt the butter over medium heat and add the chicken
Sauté for 10 minutes or until the chicken is cooked through and golden brown
Add the chicken and vegetables to the rice and mix well
Check the seasoning and sprinkle with parsley just before serving.
