Oyster mushroom & Chicken rice

Serves: 4
Prep Time: 20 Minutes
Cooking Time: 25 Minutes

Ingredients:

• 200 g oyster mushrooms

For the dressing, mix:

• 1/3 cup olive oil
• 1 clove garlic, crushed
• 1 T chopped dill, plus extra for garnishing

For the chicken rice:

• 4 cups chicken stock 
• 400 - 500 g free-range skinless chicken breasts
• 1 medium onion, chopped
• 2 T olive oil
• 1½ cups risotto rice
• 1 large clove of garlic, crushed
• sea-salt flakes and freshly ground pepper

Method:

1. Mix the mushrooms with the dressing & leave to marinate while preparing the chicken rice.
2. For the chicken rice; Bring the stock to a boil in a small saucepan. Add the chicken & turn off the heat. Leave to cool, by which time the chicken will be cooked. Remove the chicken from the stock
3. In a medium saucepan, soften the onion in the oil, then stir in the rice & the garlic & add 750 ml (3 cups) of stock. 
4. Add a little salt (if your stock is not very salty already), then bring to a boil.
5. Reduce the heat, cover tightly & cook for 20 minutes. 
6. Shred the chicken & add it to the rice, then cover and turn off the heat, leaving the rice mixture to steam for 5 minutes.
7. To serve: Turn the chicken rice onto a platter or individual plates & spoon over the mushrooms. Check seasoning, sprinkle dill on top &, if desired, serve with lemon wedges.

Credit: Taste Magazine