For the chicken rice with mushrooms, cook rice with double the amount of water. Chop leftovers from roast or grilled chicken (approx. 150 g) into small pieces, dice mushrooms and onion and finely chop parsley.
Fry onion in oil, add mushrooms, chicken leftovers and parsley and fry for a few minutes on low heat, then season with salt and pepper.
Add the cooked rice, stir well and season again with salt and pepper if necessary.
Preparation Tip:
Serve the chicken rice with mushrooms with green salad.
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