Chicken, Leek and Blue Cheese Pilaf

• brown basmati rice↗75g g
• vegetable broth powder↗2 tsp tsp
• bay leaf↗1
• rapeseed oil↗1 tsp tsp
• skinless chicken breast fillet↗2

  fillet (about 300 g), sliced

• leek↗1

  (about 190 g), thinly sliced

• courgettes2

  (about 215 g), thinly sliced

• frozen peas↗160g frozen g
• halves of walnuts↗4

  broken

• gorgonzola↗25g g

  sliced

Step-by-step instructions

1. 1

   Transfer the rice to a large pot with 600 ml water, broth powder and a bay leaf. Cover, bring to a boil, then reduce heat and simmer for 20 minutes. After the rice has been cooking for 10 minutes, heat the oil in a large skillet or wok and quickly sauté the chicken for a few minutes over medium‑high heat until cooked through. Remove it from the pot, then sauté the leek until it begins to colour. Add the courgettes, sauté for a few more minutes, then add the peas.

2. 2

   When the rice is done, transfer it to the vegetables together with any liquid from the pot. Return the chicken to the skillet or wok, cover and cook for another 5 minutes. Add the walnuts and cheese, stir and serve hot.