The producers who grow figs mostly have olive groves and therefore olive oil. In this way, they make medicine from fig and olive oil. They fill the figs in the jar and add enough olive oil to cover them. They keep the jar in the shade for 3 months. When winter comes, they eat one of the figs in the jar before breakfast. They say that figs prepared and consumed in this way significantly strengthen the immune system and therefore they are not sick.
Sometimes they put figs to sleep in fresh milk. First, dried figs are cut into thin slices lengthwise. At that time, the milk is started to be heated. When the milk boils on a stone, it is taken from the heat and chopped figs are added and crushed thoroughly with the help of a fork. By adding the remaining hot milk to the crushed figs in hot milk and mixing it with a fork, the figs are distributed homogeneously everywhere. This mixture is then left at room temperature for 1 hour. In the meantime, the hot fig milk starts to cool and freeze and take the form of pudding. At the end of an hour, this fig milk dessert is put in the refrigerator and left for 5 hours to cool. At the end of this period, the milk dessert, which has cooled down, is cut into baklava slices and served.

Once all of the stock is absorbed by the rice, add the chestnut puree, almond milk and brown rice miso paste. mix well until everything comes together and cook for 5-10 more until the mixture becomes thick and creamy. if the risotto ever becomes too thick, you can add a dash more almond milk.

Make the white sauce by placing the tapioca flour, lemon juice, nutritional yeast, mustard, almond milk and a pinch of salt into a large pan over a medium heat. cook until the mixture begins to bubble, continuously whisking to ensure the mixture stays smooth and doesn’t form any lumps. if the mixture ever becomes too thick, lower the heat and stir through some of the reserved pasta water to loosen up.
once the sauce is smooth, mix the pasta and sprouts through the sauce and spoon into a baking dish.
make the topping by placing the bread and 1 tablespoon of nutritional yeast into a food processor and blending until it reaches a bread crumb like consistency.

Check the rice: After 15 minutes, check the skillet. If the rice is tender and the skillet is dry, then the dish is ready to serve. If the rice isn’t quite done and the skillet is dry, add another 1/2 cup of broth, re-cover the skillet, and continue to simmer for a few minutes. If the rice is cooked but there is still some stock in the skillet, uncover the pan and let the extra stock cook off for a few minutes.

When the rice seems just about done, add the frozen peas to the skillet. They will thaw quickly!

Serve! Garnish finished chicken and rice skillet with parsley.

Reheating leftovers: Leftovers keep great in the fridge for up to five days. Reheat in the microwave in 30-second bursts on high or in a skillet over medium-low heat with a splash of water. You can also freeze the chicken and rice for up to three months.

Next, add it to a lidded saucepan. Stir in 1 3/4 cups of water for every cup rice, along with 1 teaspoon olive oil. Bring to a boil, reduce the heat to low, cover, and simmer for 30 minutes.
Finally, allow the rice to steam. Remove it from the heat and let it sit, covered, for 10 more minutes.
Fluff with a fork, and enjoy!

The producers who grow figs mostly have olive groves and therefore olive oil. In this way, they make medicine from fig and olive oil. They fill the figs in the jar and add enough olive oil to cover them. They keep the jar in the shade for 3 months. When winter comes, they eat one of the figs in the jar before breakfast. They say that figs prepared and consumed in this way significantly strengthen the immune system and therefore they are not sick.
Sometimes they put figs to sleep in fresh milk. First, dried figs are cut into thin slices lengthwise. At that time, the milk is started to be heated. When the milk boils on a stone, it is taken from the heat and chopped figs are added and crushed thoroughly with the help of a fork. By adding the remaining hot milk to the crushed figs in hot milk and mixing it with a fork, the figs are distributed homogeneously everywhere. This mixture is then left at room temperature for 1 hour. In the meantime, the hot fig milk starts to cool and freeze and take the form of pudding. At the end of an hour, this fig milk dessert is put in the refrigerator and left for 5 hours to cool. At the end of this period, the milk dessert, which has cooled down, is cut into baklava slices and served.