25 g/1 oz/2 tbsp butter or margarine
25 g/1 oz/0.25 cup plain (all-purpose) flour
300 ml/0.5 pt/1.25 cups Chicken Stock
300 ml/0.5 pt/1.25 cups milk
350 g/12 oz/3 cups cooked chicken, cut into strips
100 g/4 oz cooked French (green) beans
30 ml/2 tbsp lemon juice
A pinch of dried thyme
Salt and freshly ground black pepper
175 g/6 oz/0.75 cup long-grain rice
15 ml/1 tbsp chopped parsley
100 g/4 oz carrots, cut into strips
25 g/1 oz/0.25 cup flaked (slivered) almonds
Melt the butter or margarine, stir in the flour and cook gently for 1
minute, stirring. Whisk in the stock and milk, bring to the boil and
simmer, stirring continuously, until the sauce thickens. Stir in the
chicken, beans, lemon juice and thyme and season to taste. Cook for 10
minutes until heated through.
Meanwhile, cook the rice in plenty of boiling salted water until just
tender. Drain and toss with the parsley, then arrange in a ring on a warm
serving plate. Blanch the carrots in boiling salted water for 3 minutes.
Pour the chicken mixture into the centre of the rice and garnish with the
carrots and almonds.