Food For Thought CHICKEN PILAF

Press, Volume CIV, Issue 30947, 31 December 1965, Page 2

Food For Thought CHICKEN PILAF

[By

ALAN TREMAIN]

Here is another recipe using poultry pieces, if there are any still left over from Christmas. Chicken pilaf is easy to make and is very tasty. The topping of cheese is optional. I prefer the pilaf without cheese, but many people like its tasty flavour. Ingredients:

8 oz rice 1 medium onion

I pint water or stock

1} teaspoon salt

1 tablespoon chopped panley

Pinch mixed herbs

4 oz frozen peas 1 red pepper 8 oz cooked chicken Pepper 1 tablespoon butter 2 oz cheese.

Method: Put the rice, stock or water, salt, parsley, onion, herbs and. peas in a pan. Bring to the boil, stirring constantly. Cover the pan, reduce heat to a simmer and cook for 15 minutes without stirring. Remove from heat Stir in the chopped red pepper, roughly chopped chicken, seasoning and butter. Put in a fireproof dish, top with thin slithers of cheese and bake at 400 deg. for 10 minutes.