Ingredients: (serves 4-6)

225 g/8 oz head broccoli
55 g/2 oz unsalted butter
1 onion chopped
225 g/8 oz Basmati rice
225 g/8 oz skinless, boneless chicken breasts, cut into thin slivers
25 g/1 oz plain wholewheat flour
300 ml 10 fl oz milk
500 ml/16 fl oz chicken stock
55 g / 2 oz sweetcorn kernels
salt and pepper


Break the broccoli into small florets and cook in a saucepan of lightly salted boiling water for 3 minutes, drain, then plunge unto cold water and set aside.
Melt the butter in the pan over medium heat, add the onion, rice and chicken, and cook for 5 minutes, stirring frequently.
Remove the pan from heat and stir in the flour. Return to the heat and cook for 2 minutes, stirring constantly. Stir in the milk and then the stock. Bring to the boil, stirring constantly then reduce the heat and simmer for about 10 minutes.
Drain the broccoli and add to the pan with the sweetcorn, salt and pepper. Simmer for a further 5 minutes or until the rice is tender, then serve.


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