Mustard Greens Pesto Chicken and Beetroot Rice
Plants in the garden are slowly awaken from their winter's sleep. The sun is shinning and the heat is building up during the last few days. Few vegetables that I left in my garden over the winter have survived and they have grown quite enormously. I didn't expect the mustard plants to survive the winter or the attack of many snails and slugs in the garden. They are the nice surprise after ignoring the garden for the last few months! To make space for this year vegetable, I have to starting to clear them out. I will not waste anything edible things in the garden, so I picked all the young leaves and make them to a kind of pesto. It has the wasabi flavour, rather strong but excitingly fresh!
I used some of the pesto as sauce to cook chicken wings. It was quite delicious. The mustard pesto add Spring flavour to the dish. I am quite pleased that the winter is over, my garden will start to burst into various colours. Can't wait for my secret garden to appear again!
To make the pesto, I blend a handful of mustard greens, few cloves of garlic, a tablespoonful of lemon juice, oil and some salt to taste. The pastel green pesto can be eaten raw as tipping sauce too.
The chicken dish is rather simple. In a pot, heat some oil and add the chicken pieces to cook until lightly brown. Then add generous amount of the pesto and cook for few minutes. Add some water to make the sauce. Season with salt and pepper. Cook further until the sauce is lightly thicken. Add the chopped mustard greens and stir until the greens wilted. Done and ready for the plates!
The beetroot rice has the most wonderful combination of red and pink, a nice constructing colour to the green pesto chicken. The finely chopped beetroot were added to hot cooked rice, so the colour will lightly dye some of the rice. It also adds sweetness to the rice. A great way to add colours to the boring white rice!
A colourful plate of food really make me feel happy and feeling healthy! I love Spring!!
I used some of the pesto as sauce to cook chicken wings. It was quite delicious. The mustard pesto add Spring flavour to the dish. I am quite pleased that the winter is over, my garden will start to burst into various colours. Can't wait for my secret garden to appear again!
To make the pesto, I blend a handful of mustard greens, few cloves of garlic, a tablespoonful of lemon juice, oil and some salt to taste. The pastel green pesto can be eaten raw as tipping sauce too.
The chicken dish is rather simple. In a pot, heat some oil and add the chicken pieces to cook until lightly brown. Then add generous amount of the pesto and cook for few minutes. Add some water to make the sauce. Season with salt and pepper. Cook further until the sauce is lightly thicken. Add the chopped mustard greens and stir until the greens wilted. Done and ready for the plates!
The beetroot rice has the most wonderful combination of red and pink, a nice constructing colour to the green pesto chicken. The finely chopped beetroot were added to hot cooked rice, so the colour will lightly dye some of the rice. It also adds sweetness to the rice. A great way to add colours to the boring white rice!
A colourful plate of food really make me feel happy and feeling healthy! I love Spring!!
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