Meats Recipes - Chicken, Rice and Vegetable Wedges

Ingredients                                        

• 100 g/4 oz/1/2 cup long-grain rice

• 50 g/2 oz/1/4 cup butter

• 2 courgettes (zucchini), thinly sliced

• 100 g/4 oz/2 cups button mushrooms, sliced

• 4 tomatoes, skinned and chopped

• 100 g/4 oz/1 cup cooked chicken, diced

• 1 chicken stock cube

• 5 ml/1 tsp Worcestershire sauce

• 4 eggs, beaten

• Salt and freshly ground black pepper

• 15 ml/1 tbsp chopped parsley

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Method:

1. Cook the rice in plenty of boiling salted water until tender. Drain.

2. Meanwhile, melt the butter in a large frying pan (skillet). Add the courgettes and mushrooms and fry (sauté) for 4 minutes until soft and golden brown.

3. Stir in the cooked rice, the tomatoes, chicken, crumbled stock cube and Worcestershire sauce.

4. Pour over the eggs, season with salt and pepper, and stir well. Cook over a gentle heat until the base is set and golden brown.

5. Place under a moderate grill (broiler) until the top is golden and the egg is completely set. Sprinkle with the parsley and cut into wedges.