Herb Ricotta Chicken With Mushroom Rice Recipes

WILD MUSHROOM & RICOTTA RICE WITH ROSEMARY & THYME

Wild mushroom & ricotta rice with rosemary & thyme image

Dried porcini mushrooms give this risotto-inspired dish an umami flavour hit, finished with creamy ricotta, grated hard cheese and herbs

Provided by Sara Buenfeld

Categories Dinner, Lunch, Main course, Supper

Time 55m

Number Of Ingredients 14

Ingredients

15g dried porcini mushrooms
1 tbsp balsamic vinegar
1 tbsp vegetable bouillon powder
1 tbsp rapeseed oil
1 large onion , finely chopped
200g pack small button mushrooms
1 tbsp fresh thyme leaves
1 tsp chopped rosemary
3 garlic cloves , sliced
170g brown basmati rice
2 leeks , washed and sliced
50g ricotta
15g vegetarian Italian-style hard cheese , finely grated
parsley , to serve

Steps:

Put the dried mushrooms in a measuring jug and pour over 800ml boiling water. Stir in the balsamic and bouillon. Leave to soak.
Heat the oil in a large wok or frying pan and fry the onion for 8 mins until soft and golden. Add the button mushrooms, thyme, rosemary, garlic and black pepper, then cook, stirring occasionally, for 5 mins. Pour in the dried mushrooms and liquid, then stir in the rice and leeks.
Cover and leave to simmer for 30 mins until the liquid has been absorbed and the rice is tender but still nutty. Remove from the heat, then stir in the ricotta and grated cheese, and serve scattered with parsley leaves.

Nutrition Facts : Calories 560 calories, Fat 15 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 82 grams carbohydrates, Sugar 11 grams sugar, Fiber 10 grams fiber, Protein 20 grams protein, Sodium 0.4 milligram of sodium

HERB & RICOTTA CHICKEN WITH MUSHROOM RICE

Herb & ricotta chicken with mushroom rice image

Stuff chicken breasts with a creamy garlic and Parmesan filling for a special, yet super-healthy, dinner that provides folate, iron and two of your 5-a-day

Provided by Sara Buenfeld

Categories Dinner, Lunch, Main course, Supper

Time 45m

Number Of Ingredients 12

Ingredients

2 ½ tsp rapeseed oil
2 leeks , washed and sliced
180g closed cup mushrooms , roughly sliced
125g brown basmati rice
3 thyme sprigs
2 tsp vegetable bouillon powder
60g ricotta
good handful basil , chopped, plus a few small leaves, to serve
1 garlic clove , finely grated
10g parmesan , finely grated
2 skinless chicken breast fillets
handful chopped parsley , plus extra to serve

Steps:

Heat 1 tsp oil in a large pan, then add the leeks and stir-fry until softened and charred around the edges. Tip in the mushrooms and cook until softened.
Stir in the rice and thyme sprigs with the bouillon powder, then pour in 700ml boiling water. Cover and leave to simmer for 30 mins.
While the rice is cooking, mix the ricotta with the basil, garlic and parmesan. Cut a slash in the top of each chicken breast, then slightly open out and spoon on the ricotta mix. Heat the remaining 1½ tsp oil in a small frying pan, then add the chicken, ricotta-side up. Cover with a lid and cook over a low heat for 10 mins. Once cooked, turn off the heat and leave while you wait for the rice to finish cooking.
Pour any juices from the chicken into the rice, then cook for 5 mins more to get rid of any excess moisture. Stir the parsley through the rice, remove the thyme sprigs and spoon onto two plates, top with the chicken, and scatter over the basil and more parsley leaves.

Nutrition Facts : Calories 514 calories, Fat 12 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 4 grams sugar, Fiber 7 grams fiber, Protein 47 grams protein, Sodium 0.5 milligram of sodium

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