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Print this Recipe    Wild Rice Risotto

Austrian Wild Rice Risotto
Serves 4

200g wild rice
4 fillets chicken
2 onions
1 leek (or spring onions)
butter/margarine/oil
30g cashews
2 tablespoons sherry
salt, ground pepper

Rinse the rice. Bring 800 ccm water to a boil and add the rice and
cook 5 minutes. Turn the heat to very low, place a lid on the
saucepan, and cook until the water is evaporated (about 40 mins.)

Cut the chicken into chunks, cut the onion into slices, and cut
both the white and green parts of the leek/spring onions in to
slices.

Heat the butter, and brown the chicken one minute. Add the onion
slices and cook one minute, add the cashews and cook one minute,
then add the leek and cook one minute.

Add the rice and toss through, then add in the Sherry, salt and
pepper.

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