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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You'll need a large skillet with a lid for this recipe. Breaking the cinnamon sticks and sautéing them with the onion brings out their aromatic goodness. To save time, use chicken breast meat from a rotisserie chicken. Ingredients:
1 1/2 tablespoons olive oil, divided |
1 cup chopped onion |
2 (3-inch) cinnamon sticks, broken |
1 1/2 cups uncooked basmati rice |
1 cup diced plum tomato |
1/2 teaspoon salt |
2 (14-ounce) cans fat-free, less-sodium chicken broth |
1 (6-ounce) package fresh baby spinach, coarsely chopped |
1/2 cup raisins |
2 cups chopped cooked chicken breast (about 2 breasts) |
1/2 cup coarsely chopped walnuts, toasted |
2 tablespoons finely chopped fresh dill |
Directions:
1. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add onion and cinnamon sticks; sauté 5 minutes or until lightly browned. Stir in rice, and sauté 1 minute. Stir in remaining 1 1/2 teaspoons oil, tomato, salt, and broth. Bring to a boil; cover, reduce heat, and simmer 15 minutes or until rice is tender and liquid is absorbed.
2. Add spinach and raisins; sauté 2 minutes or until spinach wilts. Discard cinnamon sticks. Stir in chicken. Sprinkle with walnuts and dill.
3. For baby: Omit the walnuts and dill. Serve spoonfuls in a small bowl.
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