* To cook the beetroot, either boil (boil in water about 20 – 30 mins) or roast (200oC for about 50 mins) in the oven until tender. Peel under cool running water, and puree.

Note: store bought stock generally contains added salt and gluten – in general homemade is best or check for gluten free specified, if required for allergy purposes.

Ingredients

• 1 cup cooked rice (I use brown)
• 200g chicken, diced into small chunks
• 1 small tin creamed corn
• 1/4 leek, finely sliced
• 1 cup sweet potato, diced
• 1/4 cup beetroot puree*
• 1 carrot, diced
• 1 cup salt reduced vegetable stock* (or make your own)
• 1 tbs olive oil
• *Note: store bought stock often contain gluten.

Method

Step 1

Heat the oil in a large saucepan over medium. Sauté the leek for a few minutes or until soft,
then add the chopped chicken and brown all over. -

Step 2

Add the sweet potato, carrot and stock. Bring to the boil, then reduce heat to a simmer,
cover and leave for 5 minutes or until sweet potato is soft. Add the beetroot puree and creamed
corn and cook for a further 5 minutes - or until the vegies are tender. -

Step 3

Blend mixture until you have desired consistency. Stir through the cooked rice.
Serve fresh and freeze remaining in small portions. -