Chicken and spinach rice gratin

Chicken and spinach rice gratin

30 min. Active
1 hr Total
369 kcal per person
Nutritional value / person: Fat: 24 g, Carbohydrate: 27 g, Protein: 27 g

Master chef

Three-star recipes are for master chefs who stand with a little help at the stove and in front of the oven.

Utensils

  • Cooking spoon
  • Knife
  • Measuring cup
  • ovenproof dish (approx. 3 l)
  • Oven mitts
  • Pan
  • Peeler
  • Sieve
  • Tablespoon
  • Teaspoon
  • Cutting board

Ingredients

6 person

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

To prepare the gratin dish

a little butter

Gratin

450 g chicken strips
1 tsp salt
300 g carrot
375 g basmati, lentil & quinoa mix

Sauce

3 ½ dl full cream
3 dl vegetable bouillon
250 g half-fat quark
¼ tsp mild curry powder
a little nutmeg
400 g leaf spinach
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How it's done

The kids can help at the marked areas .

To prepare the gratin dish

a little butter

Grease the dish with butter.

Gratin

450 g chicken strips
1 tsp salt
300 g carrot
375 g basmati, lentil & quinoa mix

Place the chicken in the prepared dish, season with salt. Peel and dice the carrots, add to the chicken. Rinse the rice thoroughly in a sieve under cold running water, add, mix.

Sauce

3 ½ dl full cream
3 dl vegetable bouillon
250 g half-fat quark
¼ tsp mild curry powder
a little nutmeg
400 g leaf spinach

Pour the cream and stock into a wide pan and add the quark, bring to the boil, season. Add the spinach, allow to wilt. Pour the sauce into the dish with the rice, mix.

To bake

Approx. 30 mins. in the centre of an oven preheated to 180°C.

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