Chicken and mushroom skewers with black rice

Ingredients

For 1 serving

• Chicken breast140 g
• Button mushrooms150 g
• Rosemaryto taste
• Black rice55 g
• Arugula30 g
• Lemon juice10 ml
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

In season: September – November

Method

1. Bring a pan of water to the boil, salt it and cook the black Venere rice for 35 minutes, until tender but still slightly chewy; drain.
2. Meanwhile, if you use wooden skewers, soak them in water for 10 minutes so they don't burn. Cut the chicken breast into cubes of about 3 cm and wipe the mushrooms with a damp cloth, trimming the stalks.
3. Thread the chicken and whole mushrooms alternately onto the skewers and season with half the oil, the chopped rosemary, salt and pepper.
4. Heat a griddle over medium-high heat and grill the skewers for 10–12 minutes, turning every 3 minutes, until the chicken is golden all over and cooked through.
5. Dress the rice and the washed rocket with the lemon juice, the remaining oil and a pinch of salt and serve with the skewers.