Pilaf with Chicken, Spinach, and Walnuts

recipe
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.

Yield:

6 adult servings (serving size: 1 2/3 cups)

Recipe from

Oxmoor House

Nutritional Information

Calories 393
Caloriesfromfat 0.0 %
Fat 12.1 g
Satfat 1.6 g
Monofat 3.9 g
Polyfat 5.4 g
Protein 21.3 g
Carbohydrate 52.7 g
Fiber 4.6 g
Cholesterol 40 mg
Iron 7.1 mg
Sodium 977 mg
Calcium 62 mg

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

Preparation

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.

For baby: Omit the walnuts and dill. Serve spoonfuls in a small bowl.

Note:

Marie Simmons,

Cooking Light First Foods

August 2010
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