Directions
- 1Rinse the rice, then combine it with the bone broth and soy sauce in a pot, bringing it to a boil.
- 2Let it simmer until most of the liquid is absorbed.
- 3Mix all ingredients well in the ovenproof dish.
- 4Top the mixture with shredded cheddar cheese.
- 5Sprinkle parmesan cheese / pecorino over the top.
- 6Cover the dish with foil.
- 7Bake in the oven at 190°C for 50-55 minutes. Uncover for the final 5 minutes for a crispy cheese finish.
- 8Remove from the oven.
- 9Let the dish sit for 20 minutes to cool slightly and allow the rice to absorb the broth.
Ingredients
- 200 g rice
- 450 g chicken breast
- 70 g cheddar cheese
- 50 g parmesan cheese / pecorino
- 50 g green pesto
- 200 g broccoli
- 300 g mushroom (cherry tomatoes)
- 400 ml bone broth
- to taste salt & pepper
- black soy sauce
Equipment
ovenproof dishovenfoil
Tips
- Swap white rice for brown rice to increase fiber.
- Use bone broth instead of stock for added protein, collagen, and gut-supportive amino acids without altering flavor.
- This recipe is versatile; use whatever vegetables are in your fridge.
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