Ingredients
Method
1.Heat half the butter in a large saucepan, cook chicken, in batches, until cooked through.
2.Heat remaining butter in same pan, cook onion and garlic, stirring, until onion softens. Add mushrooms, cook, stirring, until just tender.
3.Add rice to pan, cook, stirring, for 1 minute. Add wine, cook, stirring, until liquid is absorbed.
4.Add stock, rind, juice and 2 cups of the water to pan, bring to the boil. Reduce heat, simmer, uncovered, stirring occasionally, for 20 minutes or until liquid is absorbed and rice is just tender.
5.Stir chicken, asparagus, beans, thyme and remaining water into pilaf, cook, covered, over low heat, for 5 minutes or until vegetables are tender and chicken is hot. Season to taste. Serve pilaf topped with nuts.
Swiss brown mushrooms, also known as roman or cremini, are light-to-darkbrown in colour with a full bodied flavour. Store on a tray in a single layer, covered with dampened absorbent paper, in a spot where cool air can circulate freely around them.
Note
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