Chicken and Blue Cheese Pilaf
Chicken and Blue Cheese Pilaf



  • 75g brown rice
  • 2 tsp veg stock powder
  • 1 bay leaf
  • 1 tsp olive oil
  • 300g chicken thigh fillets, chopped
  • 1 leek, sliced
  • 2 zucchini, sliced
  • 160g peas
  • 4 walnut halves, broken
  • 25g strong blue cheese, chopped
  • Add the rice to a large pan with 600ml of water, the bay leaf, and the veg stock powder. Cover and bring to the boil, then simmer on low for 20 mins. Once the rice has been cooking for about 10 mins, heat the oil in a wok and stir fry the chicken pieces until just cooked. Remove from the pan, toss in the leek, and allow to slightly colour. Add the zucchini, stir fry for a few mins more, then add the peas.
  • Once the rice is cooked, add it to the wok with the chicken and vegetables. Cover, cook for 5 mins more, then stir in the nuts and cheese. Serve immediately - yum!
35 mins
2 serving

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