Ingredients
2 tsp extra virgin olive oil
350g chicken, cut into strips
1 small onion, finely diced
1 tsp crushed garlic
1 cup white wine
2 cups Arborio (or short grain) rice
5 - 6 cups reduced salt vegetable stock
500g McCain Garden Greens
3 tbsp parmesan cheese
25g margarine
pinch pepper
2 tbsp toasted pine nuts
Method
Heat olive oil in a large wok or frying pan on medium-high heat. Add chicken and cook for 5 minutes. Set aside. Add onion and cook for 2 minutes, then add garlic and cook for a further minute. Reduce heat to medium, then add the wine and rice. Stir continuously until the wine is absorbed. Add 1 cup of stock and continue to stir until absorbed. Continue to add the stock, 1 cup at a time, until the rice is tender. When the rice is almost cooked, add McCain Garden Greens. Continue to stir until vegetables are hot. Add parmesan cheese, margarine, and cooked chicken to the pan. Add a little more stock, if required, and season to taste with pepper. Top with toasted pine nuts. Serve hot.