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Pilaf with Chicken, Spinach, and Walnuts

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

Nutrition 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

How to Make It

  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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