Piletina sa integralnim pirincem i povrcem (Chicken wholemeal rice and vegetables)

Vecera

Sastojci: 2x 60g integralnog pirinca + 550ml vode, 2x 130g pilecih prsa, 2x 1 kasika crnog luka, 2x 1 cen belog luka, 2x 1/2 kasicice mediteranskog zacina, prstohvat morske soli, 2x 100g paprike babure (ili 2 paradajza ), 2x 100g pecurki, 2x 100g brokolija, 2x 1 kasika soja sosa, 2x prstohvat djumbira u prahu, 2x 1 1/2 kasicice soka od limete ili limuna, 2 x125ml kokosovog mleka (nezasladjenog), 2x 1/2 kasicice gustina.

Priprema:

1) Pirinac dobro oprati u nekoliko voda. Ocediti. Pilece meso oprati vodom i obrisati. Iseckati na kocke (velicine zalogaja). Crni i beli luk oljustiti i sitno iseckati. Papriku i pecurke ocistiti. Papriku iseci na kockice. Pecurke iseci na listice. Pripremiti brokoli.

2) U serpu staviti pirinac i preliti vodom. Pustiti da prokljuca i smanjiti na srednje nisku temperaturu (3), poklopiti i kuvati 50 minuta. Ako je potrebno dodati jos malo vode. Skloniti sa sporeta i ostaviti da odstoji. Promesati viljuskom.

3) U tiganj sipati maslinovo ili avokado ulje i zagrejati na srednjoj temperaturi (4). Dodati crni luk i prziti 5 minuta. Dodati beli luk i prziti jos 5 minuta. Dodati piletinu i prziti 4 do 5 minuta. Dodati malo vode, poklopiti i krckati. Nakon 5 minuta, dodati papriku (paradajz) ili brokoli ili pecurke), soja sos, sok od limete ili limuna, djumbir, kokosovo mleko i gustin. Ako je potrebno dodati malo vode. Povremeno promesati.

4) U plasticnu kutiju staviti pola pirinca, dodati pola mesavine piletina i povrca. Paprika (ili paradajz) ili brokoli ili pecurke.

5) Kada se ohladi cuvati u frizideru do 3 dana.

Napomena: ako je kokosovo mleko sa punim masnocama razrediti sa malo vode.

Dinner

Ingredients: 2x 60g wholemeal rice + 550ml water, 2x 130g chicken breasts, 2x 1 tablespoon onion, 2x 1 clove garlic, 2x 1/2 teaspoon mediterranean spice, pinch of sea salt, 2x 100g bell pepper (or 2 tomatoes), 2x 100g mushrooms, 2x 100g broccoli, 2x 1 tablespoon soy sauce, 2x pinch of ginger powder, 2x 1 1/2 teaspoons lime or lemon juice, 2 x125ml coconut milk (unsweetened), 2x 1/2 teaspoon starch.

Preparation:

1) Wash the rice well in a few waters. Drain. Wash the chicken with water and wipe. Chop into cubes (bite size). Peel onion and chop finely. Peel the peppers and mushrooms. Cut the peppers into cubes. Cut the mushrooms into slices. Prepare the broccoli.

2) Put rice in a pot and pour water over it. Bring to the boil and reduce to medium-low heat (3), cover and cook for 50 minutes. If necessary add a little more water. Remove from the heat and let stand. Stir with a fork.

3) Pour olive or avocado oil into the pan and heat on medium heat (4). Add the onion and fry for 5 minutes. Add garlic and fry for another 5 minutes. Add the chicken and fry for 4 to 5 minutes. Add a little water, cover and simmer. After 5 minutes, add peppers (or tomatoes) or broccoli or mushrooms), soy sauce, lime or lemon juice, ginger, coconut milk and starch. If necessary add a little water. Stir occasionally.

4) Put half of the rice in a plastic box, add half of the chicken and vegetable mixture. Peppers (or tomatoes) or broccoli or mushrooms.

5) When cool, store in the refrigerator for up to 3 days.

Note: if the coconut milk is full-fat, dilute it with a little water.