• Entrees and Light Meals
• Mains
  • Chunky chilli con carne
  • Salmon with walnut and herb crust
  • Greek spinach pie (Spanakopita)
  • Vegetable curry
  • Vegetable lasagne
  • Roast lamb with pears
  • Chicken risotto
• Desserts
• Baked Treats

Preparation time: 10 minutes

Cooking time: 30 minutes

Serves: 4-6

Storage: Covered in the fridge or freezer

Ingredients

• 1 onion, diced
• 1/2 tablespoon olive oil
• 1 teaspoon minced garlic, or 1 clove, crushed
• 400g chicken breast or thigh, trimmed of fat and cubed
• 2 cups Arborio rice
• 5 cups salt-reduced chicken stock
• 2½ cupsbutton mushrooms, sliced
• 1 small floret broccoli
• 1/4 cup white wine
• Pepper to season
• 2 cups baby spinach leaves

Method

1. In a large saucepan or pot, fry the onion and garlic in the oil over medium heat for about 3 minutes
2. Add the chicken and stir until browned.
3. Add the rice and stir for 5 minutes, until rice has changed colour slightly
4. Add the wine and stir until absorbed
5. Add 1 cup of stock and stir until absorbed
6. Add the broccoli and another cup of stock, stir until absorbed
7. Add the mushrooms and the remaining 2 cups of stock, one at a time – making sure the liquid has been absorbed before adding more
8. Test the rice – if it is not cooked, add water as required
9. Remove from the heat, season with pepper, stir through the spinach and serve

Read more about the health benefits of spinach and broccoli for your liver.

Page description: Seven liver-lovingrecipes for main meals – chunky chill con carne, salmon with walnut and herbcrust, Greek spinach pie, vegetable curry, vegetable lasagne, roast lamb withpears and chicken risotto.