A SIMPLE AND DELICIOUS DISH of tiger lemon, chicken rice and greens is food editor TRISH DESEINE‘s recipe of the week …
Tiger lemon and chicken rice with basil/almond pesto, rocket, coriander & avocado
This dish is the reason roasting a chicken on Sunday or early in the week is such a good idea. Mix up the greens as you like, and of course ordinary limes will do fine if you’re not near a Marks & Spencer. (Tiger lemons have pinkish flesh and taste more tangy than normal ones. They’re great in G&Ts, but mostly they just look pretty.)
For 4; 35 minutes cooking
150g brown rice
1 litre chicken stock
2 lime leaves
Juice of 2 tiger lemons or limes
2 or 3 avocados, peeled, chopped & tossed in lime juice
4 handfuls rocket
4 tablespoons pesto made with basil, garlic, olive oil & almonds
Salt and pepper
Bring the stock to the boil, add the lime leaves and cook the rice, leaving it quite loose in the stock. (Add water while cooking if needs be). Season to taste and add the juice of a lime.
Serve warm, topped with rocket, avocado, coriander and pesto.
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