Ingredients
- 2 cloves garlic
- 5 centimetre leek
- 40 grams canola oil
- 1 carrot, roughly chopped
- 2 sticks Celery, roughly chopped
- 3 brussel sprouts
- 350 grams 350g pear syrup
- 500 grams water
- 1 tablespoon low salicylate stock, or vegetable stock from EDC
- 300 grams arborio rice
Accessories you need
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Butterfly -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place the garlic and leek in the bowl and chop for 3 seconds on speed 7.
Add oil and saute for 2 minutes at 100 degrees speed 1.
Add the carrots, celery and brussels chop for 3 seconds at speed 7.
Insert the butterfly and add the chicken and 50 grams of pear syrup. Cook for 2 minutes at 100 degrees on reverse and soft speed.
Add the rest of the pear syrup, rice, stock and water. Cooke for 17 minutes at 100 degrees on reverse soft speed.
Put into the thermo server and let stand for 10 minutes.
Tip
If you want to use parmesan cheese grate for 10 seconds on speed 8.
If no salicylates can be tolerated change carrots for green beans.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
I also was confused being my first time using my thermomix, added tenderloins but had to remove and chop then in my second bowl, partly cooking the chicken. Like a mince and added, will not use untested recipe aagin but hard to find Low Salicylate egg dairy and gluten free recipes for kids.
you mention chicken in the recipe but it's not included in the list of ingredients. Can you pls update with amount and how prepared?
This is a great all round meal for the kids. I love it to.
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