Here’s another real quick and easy meal to prepare during the week when time is of the essence. Mind you having this meal during the weekend would be just fine. You know when you have (that can’t be blowed feeling), you may have been at sports all day, or running around here and there. At least you would know your family was having something nutritious and filling.
Not only is this meal quick to prepare but it is so healthy too, being full of protein, fibre and flavour with the addition of Buckwheat.
I find by adding a new ingredient in this manner, people that haven’t tried for instance Buckwheat they can slowly get their palates accustomed, especially children.
Chicken, Buckwheat and Rice Salad
- 1 litre Salt Reduced Chicken Stock
- 300g Chicken, diced
- 1 tablespoon Olive Oil
- 2 Rashers Bacon, chopped
- 2 Eggs
- 2 cups Frozen Peas, Corn and Bean Mix
- 2 tablespoons Soy Sauce
- 1 or 2 Spring Onion, chopped
- 2 tablespoons Parsley, chopped
- 1 teaspoon Sweet Chilli Sauce
- 11/2 cups Rice
- 3/4 cup Buckwheat
- squeeze of Lemon Juice
Put the Chicken Stock into a large pot and bring to the boil.
Add the Rice and simmer slowly with the lid on until the Stock has evaporated.
Rinse the Buckwheat in cold water and drain.
In a medium sized pot add the Buckwheat and just cover with cold water.
Cook on a low heat until the water has evaporated.
Heat the Oil in a Frying Pan or Wok and add the diced Chicken and chopped Bacon.
Cook until golden, about 5 minutes.
Take off the heat and place the Chicken and Bacon in a dish for later.
Blanch the Frozen Vegetables in boiling water, then rinse in cold water or just leave in a sieve to drain.
In the empty Frying Pan add the eggs and quickly stir making them look like scrambled eggs.
Into the cooked Eggs add the cooked Rice, Buckwheat, Chicken, Bacon, Vegetables, Chilli Sauce and Soy Sauce.
Stir until all ingredients are heated through.
Place into a warmed serving dish or dishes and sprinkle over the chopped Spring Onion and Parsley.
A quick squeeze of Lemon Juice over the top.
Serves 4
