Pilaf With Chicken, Spinach, and Walnuts |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Use LEFTOVER meat from a roasted chicken, or pick up a rotisserie chicken from your supermarket. I love the cinnamon in this. A variation from Cooking Light. Ingredients:
2 cups water, boiling |
1 1/2 cups long grain rice |
1/4 cup walnuts, chopped |
2 tablespoons butter |
1 cup onion, chopped |
2 garlic cloves, minced |
1 teaspoon olive oil |
2 1/2 cups chicken stock, possibly more |
1 cup tomato, diced |
1/2 teaspoon salt |
1/8 teaspoon black pepper |
1 (3 inch) cinnamon sticks |
2 cups cooked boneless skinless chicken breasts |
6 ounces baby spinach, chopped |
1 tablespoon fresh dill, finely chopped |
Directions:
1. Put rice in bowl, cover with boiling water and leave for 10 minutes, drain.
2. Meanwhile, spray large nonstick skillet with cooking spray and saute walnuts, remove, and set aside.
3. Melt butter in same skillet, add onion and garlic; sauté for about 3 minutes,
4. Stir in drained rice, and saute for 1 minute, stirring constantly.
5. Add olive oil, stock, tomato, salt, black pepper, and cinnamon stick to rice; bring to a boil.
6. Cover, reduce heat to low, simmer about 20 minutes or until liquid is mostly absorbed-donï¿1/2t stir but peek after 15 minutes to see if more stock needs to be added.
7. When the rice is tender, stir in chicken and spinach;
8. Remove skillet from heat.
9. Place a clean kitchen towel between skillet and lid, over the rim of the pot covering the top and put the lid back on.
10. Let the pilaf stand for about 5 minutes (Turkish cooks call this the brewing time) before serving.
11. Sprinkle evenly with walnuts and dill.
12. Discard cinnamon stick and serve.
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