Ingredients
Scale
- 6 cups water + 1/2 cup organic better than boullion chicken flavor, OR 6 cups chicken broth
- 4 TB olive oil
- 2 medium shallots, chopped
- 1 lb. Asparagus, chopped
- 2 cups shredded rotisserie chicken (leave out if vegan)
- 3 tsp garlic, minced
- 2 cups long grain rice
- 1/3 cup apple cider vinegar & 2 TB sugar
- salt and pepper, to taste
- Optional: 1 cup Follow your heart Parmesan (contains legumes & sunflower)
Instructions
- In a large pot heat bouillon and water on high, till this broth mixture reaches a boil. Turn off heat and set aside.
- In a separate large deep dish or pot, heat up the oil, shallots, asparagus, chicken, and minced garlic on medium high, till asparagus and onions are soft.
- Reduce heat to low. Add 3 cups broth, all of the rice, apple cider vinegar, and sugar into a deep dish & cook till the broth is completely soaked in. Stir occasionally, as to not burn the rice.
- Add the remaining cups of broth and wait till the broth is soaked in. Stir as needed. Serve hot with salt, pepper, and vegan Parmesan, if desired.