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Quick Chicken Mushroom and Rice Bowl
So fast, so fresh and tasty – perfect for a quick lunch.
Cooking time – 15 minutes
1 tbsp olive oil 8 portabellini or small flat field mushrooms, chopped 1 tsp chopped tarragon 350 g/ 12 ½ oz cooked roast chicken slices, roughly chopped 500 g/ 1 lb steamed brown basmati rice 125 g/ 4 oz lamb’s lettuce or watercress 1 tbsp Worcestershire sauce Tobasco sauce, to taste, optional
- Heat the olive oil in a large frying pan over a medium heat, then add the mushrooms and cook for 6 – 7 minutes, stirring frequently, until softened and golden.
- Stir in the chopped tarragon, chicken and rice and stir to heat through.
- Spoon the rice into serving bowls, scatter over the lamb’s lettuce or watercress and drizzle over the Worcestershire sauce. Sprinkle over a little Tabasco, if using and serve immediately.
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