I cooked last night's dinner too. I guess since hot weather arrived, I will cook light dishes rather than pastry. The best thing about chicken and rice is that they are easy to prepare. The only detail is the amount of water to put into the pilaf. Since it was my first time cooking wholemeal rice pilaf, I paid great attention to the instructions on the package (since Mom bought the rice, I was quite relaxed, usually I am the one who brings “different” things to the house). The instructions said 2 glasses of rice should be soaked in water and then 4 glasses of water should be added but I followed Mom’s rule and added 3 glasses of water. This gave me better results…
4 chicken legs (or drumsticks)
20-25 peal onions (tiny white onions)
4-5 cloves of fresh garlic
2 medium size carrots
a handful of parsley
2 glasses of wholemeal rice
3 glasses of boiling hot water
Preparation of the chicken
Remove the skin from chicken legs, peel the onions and garlic
Rub the carrots with the blade of a knife and chop them into pieces the size of pearl onions
Add all ingredients into a wok or a large non-stick pan. Cook the chicken by turning them over occasionally. Put some parsley leaves over the chickens.
Preparation of the rice pilaf
Put 2 glasses of wholemeal rice in a bowl. Add boiling water enough to cover the rice and leave to rest for 10 minutes.
Add the olive oil into a pilaf pan. Drain the rice and add to the pan. Saute the rice until they make a sound similar to a coin’s (Mom’s definition). Stir occasionally.
Add 3 glasses of water and salt. Put the heat on the high until the rice starts to absorb water. Then lower the heat to the minimum, cover with a lid and wait until the rice is well-cooked. Turn off the stove.
Remove the lid, put a large paper towel as a cover on the pan, then close the lid and leave to rest for at least 10 minutes.