Cook the Book: Chicken and Rice Salad with Mint Pesto and Peas

Name: Cook the Book: Chicken and Rice Salad with Mint Pesto and Peas
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 small cucumber, peeled, deseeded and cut into 1/4-inch cubes; 237 milliliters fresh basil leaves; 473 milliliters packed fresh mint leaves, plus a small handful of leaves for garnishing; 1 small garlic clove, peeled; 59 milliliters fresh lemon juice; 4 Tbsps extra-virgin olive oil; 118 milliliters freshly grated Parmigiano-Reggiano cheese; 355 milliliters frozen peas, thawed; 59 milliliters pine nuts; 355 milliliters to medium shreds roast chicken; 4 servings Good basic kitchen salt, for the water; 3 scallions, thinly sliced on a long diagonal; 1 teaspoons fine sea salt; 414 milliliters water; 237 milliliters white long-grain rice

Cook the Book: Chicken and Rice Salad with Mint Pesto and Peas might be just the main course you are searching for. This recipe makes 4 servings with 593 calories, 26g of protein, and 31g of fat each. This recipe covers 28% of your daily requirements of vitamins and minerals. A mixture of cucumber, garlic clove, shreds roast chicken, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the white rice you could follow this main course with the Baked Rice Pudding as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes. It is a good option if you're following a gluten free diet.

Instructions

Cook the peas in a small saucepan of boiling salted water for about 2 minutes until tender.

Ingredients you will need

Water

Peas

Equipment you will use

Sauce Pan

Drain and set aside.

Bring the water, 1 tablespoon of the oil and 1/2 teaspoon of salt to the boil in a 2-quart saucepan, then stir in rice. Return to the boil and cover. Reduce the heat to low and simmer for about 15 minutes until the water is absorbed and rice is tender. Fluff the rice with a fork and leave to stand, covered, for 5 minutes.

Ingredients you will need

Water

Rice

Salt

Cooking Oil

Equipment you will use

Sauce Pan

Spread the rice on a baking sheet and leave to cool to room temperature.

Ingredients you will need

Spread

Rice

Equipment you will use

Baking Sheet

For the pesto, put 1/2 cup of the peas, the mint, basil, cheese, pine nuts, lemon juice, garlic and fine sea salt in a food processor and process until smooth.

Ingredients you will need

Fine Sea Salt

Lemon Juice