* 1 chicken breast
* 1 cup rice
* 1 onion
* 1 carrot
* 1 parsley root
* 1 piece of celery root
* salt and pepper
* green parsley
Cut the chicken breast into strips and lightly fry in hot oil. Add the finely chopped onion and the roots given on the grater with small mesh and cook lightly. Extinguish with water, add the washed and drained rice. The taste of salt and pepper matches.
Put in the oven over medium heat, until the juice decreases and the rice swells. Shortly before removing from the oven, add the chopped green parsley and mix well.
Do not keep the pilaf too long in the oven, because the rice swells quickly and keeping it at high temperature becomes sticky.
You can also put slices of tomatoes or broth, depending on your preferences.