As South Africans we’ve had to tighten our ‘spending’ belts quite a bit in the last three months! This makes buying food rather tricky, and cutting down on ingredients means you might end up with boring, lack-luster dinners. Dining out, getting weekly take-aways and cooking extravagant meals are not what you get to enjoy during the middle of the month.
I am so fortunate that my family, even during their ‘hard times’ made sure I had a decent meal on the table. It wasn’t cordon bleu dishes that we normally would spoil ourselves to at the beginning of the month. These dishes were simple, delicious and always filled the hole in my great bottomless pit of a belly!
One of the many economical and tasty dishes I would like to share with you is; lemony chicken rice pot. The ingredients used would be found in your pantry or fridge and will always be added to the ‘regular’ monthly grocery list. This dish is actually really yummy and goes a long way. It is ideal for big families, or small families that eat just as much as mine!
Seeing as we are right in the middle of the month, I am sure some people will appreciate this budget beater!
300g Brown wild rice
45ml (3 Tbsp) Parsley, chopped
5 Cloves garlic, crushed
15ml – 30ml (1 -2 Tbsp) butter
15ml – 30ml (1 – 2 Tbsp) Sunflower oil
6 – 8 Skinless chicken breasts, cubed
½ Cup Lemon juice
15ml – 30ml (1 -2 Tbsp) Soya sauce
5ml (1 tsp) Chicken stock powder
Salt and Pepper
- Cook rice according to the packet instruction
- Mix parsley, garlic and seasoning together; set aside.
- Heat butter and oil in large pan and stir-fry cubed chicken.
- Add remaining ingredients and cook for 1 minute.
- Stir in parsley and garlic mixture and toss to coat well.
- When chicken is almost cooked through, gently stir in cooked rice for 5 minutes.
- Fluff with fork and mix ingredients thoroughly.
Suggestion: Serve with a side salad.