- 150g white basmati rice
- 300ml boiling water
- 200g white mushrooms
- 2 tsp olive oil
- 200g diced chicken leg
- A handful of chervil
- Sea salt
- Freshly ground pepper
- 50g watercress
- ½-1 tbsp wholegrain mustard
- 200ml half fat crème fraîche
1. Fill your kettle and boil it. Rinse the rice under cold water, then tip it into a small pan and pour in 300ml hot water from the kettle. Add a pinch of salt, pop on a lid and bring to the boil. Turn the heat down very low and gently simmer for 8 mins till the rice has absorbed all the water. Take the pan off the heat and let the rice steam in the pan, lid on, for 5 mins. This will finish cooking the rice.
2. Place a deep frying pan or wok on a medium heat and add 2 tsp olive oil and the chicken. Fry for 4-5 mins, turning once or twice, till the chicken is browned all over.
3. While the chicken fries, rinse the mushrooms then tear them into small pieces. Finely chop the chervil, discarding any really thick stalks.
4. Add the mushrooms to the chicken. Season with a pinch of salt and pepper. Fry, stirring often, for 3-4 mins till the mushrooms are juicy looking. Meanwhile, roughly chop three quarters of the watercress. Set the rest to one side.
5. Add the chopped watercress and three quarters of the chopped chervil to the chicken and mushrooms. Add ½-1 tbsp of the mustard (use as much or as little as you prefer – you can add more later). Stir for 2 mins to just wilt the watercress.
6. Turn the heat down to low. Dollop in the crème fraîche and gently warm for 2-3 mins, stirring. Taste the sauce and add more mustard or a pinch of salt or pepper if you think it needs it.
7. Divide the rice between 2 warm plates or bowls. Top with the remaining watercress and spoon over the chicken and chervil sauce. Garnish with the last of the chopped chervil and serve.