Pilaf with Chicken, Spinach, and Walnuts

Pilaf with Chicken, Spinach, and Walnuts Recipe
Becky Luigart-Stayner; Melanie J. Clarke
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.

Yield:

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

Recipe from

Nutritional Information

Calories 368
Caloriesfromfat 29 %
Fat 11.9 g
Satfat 1.8 g
Monofat 4 g
Polyfat 5.6 g
Protein 19.8 g
Carbohydrate 47.5 g
Fiber 2.1 g
Cholesterol 33 mg
Iron 1.5 mg
Sodium 616 mg
Calcium 58 mg

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

Preparation

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.

Stir in spinach; cook 2 minutes or until spinach wilts. Stir in chicken. Sprinkle evenly with walnuts and dill. Discard cinnamon stick.

Note:

Marie Simmons,

March 2004
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