175g Long grain rice
350g cooked chicken – cut into long thin strips
30ml lemon juice
100g green beans, cooked
Salt and Pepper
15ml chopped fresh parsley
100g carrots, peeled and cut in to julienne strips and blanched
25g flaked almonds, toasted – optional
Cook the rice in boiling water until tender but not soft. Keep warm. Toss parsley lightly through.
Melt butter in pan. Stir in flour, cook gently for 1 minute. Remove pan from heat, gradually stir in stock and milk. Bring to boil and simmer until the sauce thickens.
Gently stir in the chicken, lemon juice, green beans, thyme and seasoning and cook for 5-10 minutes until heated through.
Serve with rice, spooning carrot and almonds on last