Ingredients
- 4 carrots, peeled and chopped
- 1 large zucchini, chopped
- 500g boneless, skinless chicken breast, halved
- 1 Tbs butter
- 1/2 tsp mixed herbs (or thyme or herbes de Provence – thyme, rosemary, marjoram and lavender)
- 1 bay leaf
- 4 cups chicken broth or stock
- 1 cup of water
- 1/3 cup wild rice
- 1/3 cup brown rice
- 2 egg yolks
- 2 tsp garlic-infused olive oil or olive oil
- 1 leek, green parts only, thinly sliced
- 3 Tbs lemon juice (or juice of one lemon)
- Salt and pepper
- Grated parmesan to serve
- Fresh parsley to serve
Method
- Add all ingredients except egg yolks and leeks (and serving parmesan and parsley) to the slow cooker. Make sure rice is at the bottom and covered with moisture, or it may be crunchy.
- Cook for 4-8 hours or until chicken is cooked through and rice is tender. Once cooked, put the slow cooker on high.
- Remove chicken breasts and put onto a chopping board.
- Whisk egg yolks in a bowl. Add 1/4 cup of the cooked mixture to the yolks and whisk. This ensures the eggs do not scramble upon contact with the hot mixture.
- Slowly pour the yolk mixture into the slow cooker mixture, stirring as you pour. Return the lid to the slow cooker and cook for 10 more minutes.
- While this is cooking, put a frying pan onto a medium heat and add the garlic oil. Add the leeks and cook gently until the leeks are tender (generally between 6 – 10 minutes, but may be longer). You can also make the leeks crispy if you want.
- Shred the chicken, then return to the slow cooker with the leeks.
- If required, add some water and stir through to get the consistency you prefer.
- Turn off slow cooker and stir through lemon juice.
- To serve, add to plate or bowl, season with salt and pepper, top with parmesan and fresh parsley.