坚果香料饭Wild Rice and Nuts Pilaf

【材料】
白饭500克、葵花籽和南瓜籽各150克、腰豆100克、牛油2汤匙、蒜头2瓣（剁碎）、鸡肉150克（切丁）、 灯笼椒1⁄2条、鲜菇1⁄2包（切片）、清水100毫升、柠檬1粒（取皮茸）

【调味料】
盐和胡椒粉适量、鸡粉1茶匙

【做法】
1.将葵花籽及南瓜籽放入干锅中以小火炒香；腰豆用温油泡至金黄色，取出沥油。（图1-2）
2.起锅热牛油，把蒜头爆香。（图3）
3.加入鸡肉、鲜香菇、灯笼椒及清水，煮至水分蒸发，鸡肉熟透后，加入鸡粉，盐及胡椒粉调味。（图4）
4.撒入柠檬皮茸，然后熄火。（图5)
5.把白饭及果仁拌入，再撒入额外果仁即可趁热吃。（图6-8）

【Ingredients】
500g cooked rice, 150g sunflower seeds,150g pumpkin seeds, 100g cashewnuts, 2 tbsps butter, 2 cloves garlic(chopped), 150g chicken meat(cubed), 1⁄2 capsicum(cubed), 1⁄2 packet white shimeiji mushroom(remove stems), 100 ml water,1 grated lemon zest

【Seasoning】
Salt & pepper to taste, 1 tsp chicken stock granules

【Method】
1.Toast sunflower and pumpkin seeds in a dry wok under low heat until fragrant. Blanch cashewnuts in warm oil until golden brown, drain and set aside. (pic 1-2)
2.Using a wok or pan, melt butter and sauté the garlic until fragrant.(pic 3)
3.Add the chicken meat, mushrooms, capsicum and water. Boil until the water is evaporated and meat is cooked thoroughly. Add in the chicken stock granules stirring well with salt & pepper to taste.(pic 4)
4.Grate in the lemon zest and remove from heat. (pic 5)
5.Toss in the cooked rice, nuts and serve rice immediately, topping with extra nuts on top if wished. (pic 6-8)