Pilaf with Chicken, Spinach, and Walnuts |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Pilaf has many variations. This Turkish version gains flavor from popcorn-scented basmati rice and fresh dill. Don't stir the rice as it simmers; doing so makes it gummy. Use leftover meat from a roasted chicken, or pick up a rotisserie chicken from your supermarket. Ingredients:
1 1/2 tablespoons olive oil, divided |
1 cup chopped onion |
1 1/2 cups uncooked basmati rice |
1 cup diced plum tomato |
1/2 teaspoon salt |
1 (14-ounce) can fat-free, less-sodium chicken broth |
1 (3-inch) cinnamon stick |
1 (6-ounce) package fresh baby spinach |
2 cups chopped roasted skinless, boneless chicken breasts (about 2 breasts) |
1/2 cup coarsely chopped walnuts, toasted |
1 tablespoon finely chopped fresh dill |
Directions:
1. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add onion; sauté 10 minutes or until lightly browned. Stir in rice, and cook 1 minute, stirring constantly. Stir in 1 1/2 teaspoons oil, tomato, salt, broth, and cinnamon stick; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed.
2. Stir in spinach; cook 2 minutes or until spinach wilts. Stir in chicken. Sprinkle evenly with walnuts and dill. Discard cinnamon stick.
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