Chicken, Leek, and Cheese Pilaf
Chicken, Leek, and Cheese Pilaf



  • 75g brown rice
  • 2 tsp veg bouillon powder
  • 1 bay leaf
  • 1 tsp veg oil
  • 300g chopped chicken breast
  • 1 leek, thinly sliced
  • 2 zucchinis, thinly sliced
  • 160g peas
  • 4 walnut halves, smashed
  • 25g gorgonzola cheese, chopped
  • Pop the rice in a pan with 600ml of water, the bay leaf, and the bouillon. Cover and bring to the boil, then simmer for 20 mins. After 10 mins of simmering, heat the oil in a wok and stir fry the chicken chunks until just cooked. Remove from the pan, then chuck in the leeks and fry until starting to colour. Add the zucchini, then the peas.
  • Once the rice is cooked, tip it into the veggies alongside any pan liquids. Return the chicken to the wok with the rice, cover, and cook for 5 more minutes. Stir in the gorgonzola and walnuts, and serve piping hot.
35 mins
2 serving

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