Ingredients
- 1 tbsp olive oil
- 1 medium onion, finely chopped
- 2 celery stalks, finely chopped
- 1 medium carrot, peeled and finely chopped
- 750ml Freja Chicken Bone Broth
- 250ml water
- Shredded cooked chicken, equivalent to the meat from about 1 small cooked chicken
- 2 large egg yolks
- Juice from 1 large lemon
- 100g rice
- Fresh dill, for garnish
Instructions
- Warm the oil in a large, deep bottomed pan and add the onion, celery and carrot. Gently fry for 5 minutes until starting to soften.
- Add the Freja broth and water in a large, deep bottomed pan.
- Rinse the rice well then add to the warmed broth and cook gently until tender, about 20 minutes.
- Add the shredded chicken.
- Meanwhile in a heatproof bowl combine the egg yolks with the lemon juice and beat until lightly foamy.
- While whisking constantly, ladle in around 250ml of the hot broth (don’t worry if there are a few bits of rice and chicken in there aswell). Add another ladle of the broth to the mixture being sure to whisk constantly so the mixture doesn’t curdle.
- Whisk the mixture back into the pan with the broth, rice and chicken and take off the heat. Season well.
- Serve immediately garnished with some fresh dill fronds.
