Name: Chicken, pea & herb rice
Yield: Serves 4
Ingredients: 1.6 litres water; a good chicken carcass, skin removed, meat reserved and roughly chopped for the rice; a little finely chopped mint; a good handful of finely chopped tarragon; 2 teaspoons flaked sea salt; a good handful of finely chopped dill; 50 g butter; flaked sea salt and black pepper; 2 garlic cloves, finely chopped; 125 g frozen peas; 250 g risotto rice or pudding rice; juice of ½ lemon; 2 medium carrots, cut into small cubes; 2 celery sticks, finely sliced; 1 large onion, finely diced

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Good Table

By Valentine Warner

Published 2013

About

Rich, sloppy and served in a bowl, this kitchen table supper uses up not only the wreckage of Sunday’s roast but also the contents of the pea packet that’s been open all year and is spilling into the freezer draw at the merest rustle. This used to be a Warner staple, but my mother has not made it for 20 years - boo hoo! The very memory of it makes me think fondly of family; this is what food does.

Ingredients

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Ingredients

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