Quick-Cooked Creamy Chicken Fricassee
Place the rice in a saucepan with twice as much water as rice and a little salt. Bring to a boil, reduce to a simmer, cover and cook until the rice is tender and has absorbed all the water, 20-25 minutes.
Peel the carrots and kohlrabi and cut into 4 cm (approximately 1 1/2-inch) long strips. Rinse the scallions, shake dry and thinly slice the whites, reserving the green tops for garnish. Rinse the beans, snip the ends and cut into 2 cm (approximately 3/4-inch) pieces. Rinse the chicken breasts, pat dry and cut into 1.5 cm (approximately 3/4-inch) small cubes.
In a saucepan melt the butter and saute the chicken until golden brown, about 5 minutes. Add the vegetables, dust with the flour and pour in the broth. Simmer over medium heat until the sauce thickens, about 10 minutes. Add the cream and boil just until incorporated. Season with salt, pepper and lemon juice.
Arrange the cooked rice on serving plates and top with the fricassee and freshly ground pepper. Serve garnished with the scallion greens.